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A slice of pecan tart with a scoop of vanilla ice-cream on a white and gold plate.

Pecan Pie

A classic pecan pie recipe that's ready in just 30 minutes... a sweet, caramel pecan filling with a flakey shortcrust pastry.
5 from 5 votes
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Course: Dessert
Cuisine: American, western
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 serves
Calories: 358kcal

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 tsp 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
Vanilla bean paste - I prefer to use vanilla bean paste (rather than vanilla extract) in this recipe as it adds a rich vanilla flavour to the pie.
Shortcrust pastry shell - You can buy shortcrust pastry shells in either the bakery section or the frozen pastry section of the supermarket. I generally use a frozen shortcrust tart shell that’s approximately 24cm across (I like the Pampas brand but any brand is fine).
Equipment – to make this pecan pie you’ll need either a microwave, stove-top or Thermomix to melt the butter. You’ll also need a mixing bowl and spoon (or a Thermomix) to mix the filling and an oven to bake the pie.
Homemade pastry alternative – if you’d like to make your own homemade pastry instead of using a pre-made pastry shell, then this is the recipe for you.
Storage – pecan pie can be stored in an airtight container in the fridge for 3-4 days.
Freezing – this recipe can be frozen for up to 3 months. Allow to defrost, then reheat and serve.
Serving suggestions – pecan pie is best served warm with ice-cream, custard or 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