Pecan Pie
A classic pecan pie recipe that's ready in just 30 minutes... a sweet, caramel pecan filling with a flakey shortcrust pastry.
Print
Pin
Servings: 10 serves
Calories: 358kcal
Cost: $10
Equipment
- Thermomix (optional)
- Oven
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
RECIPE NOTES & TIPS
- 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.
Nutrition
Calories: 358kcal | Carbohydrates: 30g | Protein: 4g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 143mg | Potassium: 146mg | Fiber: 2g | Sugar: 17g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
