Pecan Pie


For the pie base-

2 Cups Plain Flour

1 Tablespoon Icing Sugar

185 Grams ( 6 oz ) Butter

1 Teaspoon Lemon Juice

1 -2 Teaspoons Water.

For the pecan filling-

185 Grams ( 6 oz) Pecans

90 Grams (3 oz) Butter

1/3 Cup Golden Syrup

1/3 Cup Soft Brown Sugar,Firmly Packed

1/4 Cup Plain Flour

1/4 Cup Self Raising Flour

2 Eggs


Sift the flour and the icing sugar in a bowl,rub in cold butter till mix resembles fine breadcrumbs then add lemon juice and just enough water to bind the ingredients together,it’s important to handle the dough as little as possible at this stage otherwise the dough can become chewy.

Knead the dough lightly till smooth ,refrigerate for 30 minutes then roll out the dough to line the base and sides of a 23 cm (9 in) flan tin,press pastry into the fluted edge of the tin but try not to stretch the dough too much,trim excess by running the rolling pin over the edge of the tin..

Refrigerate a further 15 minutes then place a a piece of greaseproof paper over the base and fill with rice or dried beans ,bake in a moderate oven 15 minutes then carefully remove the paper and rice/beans..

Sprinkle the nuts over the base then make the filling –

Melt the butter ,stir in golden syrup,sugar,beaten eggs then slowly add the sifted flours a bit at a time stirring well after each addition,beat lightly then pour over  the pecans ,bake in moderate oven 30 minutes or till firm to touch.

Serve as you wish,warm or cold with cream,custard or ice cream and perhaps some fruit coulis such as raspberry.


2 Comments (+add yours?)

  1. Aimee
    Sep 30, 2014 @ 08:38:48

    Love pecan pie! But I can never quite get my bases to hold… Might have to give this method a try.


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