There's nothing more comforting than a big slice of pecan pie-that golden, caramel-like filling studded with toasty pecans, all nestled in buttery shortcrust pastry. The best part? This pecan pie recipe is easy enough for busy weeknights, ready in just 30 minutes, and completely corn syrup-free. If you love classic desserts like my Vanilla Custard Slice or Apple Crumble, this pie deserves a spot on your baking list.
I made this for Christmas. I used store-bought, pre-made medium-sized pie/tart bases. This was soooo easy to make and super delicious, and it wowed the crowd! The leftover pecan pies were wrapped separately in cling wrap/plastic wrap and frozen. Thank you so much for this recipe!
- Wends
This Australian-style pecan pie is a little different to the traditional American version. Instead of corn syrup, it's made with maple syrup and brown sugar for sweetness, plus a touch of self-raising flour to give the filling a soft, custard-like set.
The result is rich, indulgent, and fuss-free-perfect for busy days when you want something impressive without the effort. Use a ready-made shortcrust shell for speed, or my homemade shortcrust pastry pie crust recipe if you're in the mood.
If you love old-fashioned desserts like Golden Syrup Dumplings or Sticky Date Pudding, this pie will be right up your alley.
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Why You're Going To Love This Recipe
- ⏱ Quick & easy - prep, bake and serve in just 30 minutes.
- 🥧 Shortcut friendly - use a store-bought tart shell or homemade pastry.
- 🌟 No corn syrup - made with maple syrup and brown sugar for that rich caramel flavour.
- 👩👧👦 Family favourite - sweet, crunchy and totally kid-approved.
- ❄️ Make-ahead friendly - stores beautifully and can be frozen.
Pie Ingredients
This pie uses just a handful of simple ingredients. Here are the ones worth a quick explanation:
- Shortcrust pastry shell - I use a pre-made 24cm tart shell (you'll find them in the frozen section of Woolworths, Coles or Aldi).
- Maple syrup - the key to that luscious caramel filling (and a great alternative to corn syrup).
- Vanilla bean paste - adds a rich depth of flavour to the filling.
- Pecans - I like to use a mix of whole and chopped pecan halves for a lovely crunchy top.
Variations
- Gluten-free pecan pie - use a GF shortcrust pastry shell and swap self-raising flour for GF plain flour plus ½ teaspoon baking powder.
- Chocolate pecan pie - fold through ½ cup dark choc chips for a rich twist.
- Bourbon pecan pie - add 1-2 tablespoons bourbon to the pecan pie filling for a grown-up version.
- Mini pecan pies - bake the filling in small tart shells for individual party serves.
How To Make Pecan Pie
This is one of those desserts that looks impressive but is surprisingly easy. Here's how to make the best pecan pie recipe step by step:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Prepare shell - Place the tart shell on a baking tray. Scatter half the pecan nuts over the base.
- Step 2: Make filling - Melt butter in a saucepan or microwave. Whisk together with eggs, maple syrup, sugar, flour and vanilla extract in a large bowl until smooth.
- Step 3: Assemble - Pour filling into the tart shell (not quite to the top). Arrange the remaining pecans over the top and gently press in.
- Step 4: Bake - Bake at 180°C (fan-forced) for 20-25 minutes or until golden and just set in the centre (a little jiggle is fine).
Serve - Enjoy warm or cold with cream, custard or ice cream.
Top Tip
Toast your pecans in a dry frying pan for 2-3 minutes before adding-they'll taste extra nutty and fragrant.
Recipe Tips
- Don't overfill the pastry shell-leave a little room for the filling to rise.
- Always bake the pie on a tray-it makes it easier to move and catches any drips.
- A light jiggle in the center of the pie means it's perfectly set; it will firm up more as it cools.
- Use vanilla bean paste instead of essence for the best flavour.
- Store in an airtight container in the fridge for 3-4 days.
- To freeze: wrap slices or the whole pie in plastic wrap + aluminium foil and freeze up to 3 months. Defrost overnight in the fridge before serving.
- Reheat in a low oven (150°C) for 10-15 minutes to refresh the pastry.
- Best served with whipped cream, custard, or a scoop of vanilla ice cream.
Pecan Pie FAQs
Yes! This recipe is made with maple syrup and brown sugar instead of corn syrup, giving it a rich caramel flavour.
Yes-store it in the fridge in an airtight container for up to 4 days.
Absolutely. Freeze whole or in slices for up to 3 months. Thaw overnight in the fridge before serving.
The edges should be golden and set, while the centre has just a slight jiggle.
Yes-make a day ahead, refrigerate, then warm slightly before serving.
More Classic Dessert Recipes
If you love pecan pie (and let's be honest... who doesn't!), then you're going to love these classic dessert recipes too:
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Pecan Pie
Ingredients
- 1 shortcrust pastry shell approx 24cm - see notes
- 80 g butter
- 2 eggs
- 130 g maple syrup
- 80 g brown sugar
- 30 g self raising flour
- 1 ½ teaspoon vanilla bean paste or vanilla essence
- 190 g (1 and ½ cups) pecans
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Place pre-made shortcrust pastry shell onto a baking tray and set aside.
- Arrange half of the pecans on the base of the tart shell.
- Place the butter into a microwave-safe bowl and melt for 3 minutes, 50% power (stirring every 30 seconds). Allow to cool.
- Add the eggs, maple syrup, brown sugar, self raising flour and vanilla bean paste. Whisk until smooth and well combined.
- Carefully pour the mixture into the tart shell (not quite to the top). Add the remaining pecans and press down lightly into the mixture.
- Bake in the oven for 20-25 minutes or until golden and cooked through.
- Serve warm or cold (with ice-cream or cream).
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Place pre-made shortcrust pastry shell onto a baking tray and set aside.
- Arrange half of the pecans on the base of the tart shell.
- Place the butter into the Thermomix bowl and melt on Speed 2, 100 degrees, 2 minutes. Allow to cool.
- Add the eggs, maple syrup, brown sugar, self raising flour and vanilla bean paste. Mix on Speed 6 for 30 seconds.
- Carefully pour the mixture into the tart shell (not quite to the top). Add the remaining pecans and press down lightly into the mixture.
- Bake in the oven for 20-25 minutes or until golden and cooked through.
- Serve warm or cold (with ice-cream or cream).
Notes
- Toast your pecans in a dry frying pan for 2-3 minutes before adding-they'll taste extra nutty and fragrant.
- Don't overfill the pastry shell-leave a little room for the filling to rise.
- Always bake the pie on a tray-it makes it easier to move and catches any drips.
- A light jiggle in the centre means it's perfectly set; it will firm up more as it cools.
- Use vanilla bean paste instead of essence for the best flavour.
- Store in an airtight container in the fridge for 3-4 days.
- To freeze: wrap slices or the whole pie in plastic wrap + foil and freeze up to 3 months. Defrost overnight in the fridge before serving.
- Reheat in a low oven (150°C) for 10-15 minutes to refresh the pastry.
- Best served with whipped cream, custard, or a scoop of vanilla ice cream.
Sarah says
Thank you Lucy for yet another no fail recipe! Haven't tried the pie yet but with the extra mixture (hubby loaded the pie with pecans in the mixture and on top) we baked pecan cupcakes. I've already had 2 and hubby and 2yr 1 each, they are absolutely devine! This recipe will be going in the keepsake recipe book.
Lucy Mathieson says
Ohhhh that's a great idea!!!!!! Thank you for your lovely comment! xx
Wends says
I made this for Christmas. I used store-bought, pre-made medium sized pie/tart bases. This was soooo easy to make and super delicious and it wowed the crowd! The leftover pecan pies were wrapped separately in clingwrap/plastic wrap and frozen.
Thank you so much for this recipe!
Jessica @ Sweetest Menu says
Pecan pie is AMAZING! The last time I had a piece was in Texas, 18 months ago. Yours looks so good Lucy! I bet it would take me right back to America!
Bake Play Smile says
Oh yum!! I can't imagine you could ever beat a piece of Texas Pecan Pie!
Sammie @ The Annoyed Thyroid says
My auntie used to make pecan pie for a London cafe and I got to taste all the offcuts! It seemed very exotic back then! Your version looks delicious and pretty as a pecan picture!
Bake Play Smile says
YUM!!!! I could never work in a cafe... I'd eat EVERYTHING!
Lisa @ Chocolate Meets Strawberry says
This pie looks gorgeous, Lucy! Love your tip for making the top layer look perfect - it really does on yours! With a big scoop of salted caramel ice cream certainly sounds delish 😛 Gimme gimme!
Bake Play Smile says
Oh yes... definitely with ice-cream!