Pecan Nut Pie


For the Pastry

  • 1 2/3 cups all purpose flour, plus more for dusting
  • 1/2 cup or 1 stick unsalted butter, chilled, coarsely chopped
  • Pinch salt
  • 1 egg, chilled
  • 1 tablespoon ice water, plus more if needed


  • 1/3 cup maple syrup
  • 1 egg
  • 1 1/2 cups brown sugar
  • 1/2 cup whipping cream
  • 1 cup pecans (more for decorating)

Serving suggestion: Ice cream or whipped cream, for serving


Pastry: In a food processor, combine the flour, butter and a pinch of salt, and pulse until the mixture resembles big breadcrumbs.

Preheat oven to 180 degrees C

Whisk the egg and 1 tablespoon ice water in a bowl until combined.

With food processor motor running, add the wet mixture to the flour mixture. Process until mixture begins to form large clumps, stopping the machine before the mixture forms a ball. If it needs a bit more water, add it. You want the dough to just barely hang together, and not be too wet.

Turn the pastry out onto a work surface, and knead very gently to bring the dough together. Form the dough into a disk shape, wrap in plastic wrap, and refrigerate for at least 1 hour. Two is even better.

Using a light dusting of flour on your board and rolling pin, roll out the dough to the desired thickness. Lay the dough into the pie plate, and prick with a fork all over, trim and decorate the edge of the pie as you wish.

Filling: In a large bowl, combine the maple syrup, egg, sugar, and cream, and stir well to mix. Transfer the filling mixture to the pastry-lined pie dish. Top with the pecan nuts, and bake for about 35 minutes, or until set. Let cool before serving.

Serve the pie with vanilla ice cream or whipped cream.

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