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I’m a great fan of pecans, but I’d never tried to make pecan pie before. I used the Australian Women’s Weekly cookbook andI feel that it will definitely be becoming a staple pudding.


250g plain flour

200g butter, cut into small pieces and slightly softened

100g icing sugar

Pinch of salt

2 egg yolks

For more detailed pictures, see here.The recipe makes enough pastry for two cases, and can be kept, wrapped, in the fridge for a week  or frozen for up to 3 months.

Heap the flour on the work surface and make a well. Put in the butter, icing sugar and salt. With your fingers, rub together the butter with the sugar and salt, then add the egg yolks and work them in too.Gradually start incorporating the rest of the flour and gently bring everything together until it is smooth. Using the palm of your hand, knead the dough 3 or 4 times and roll into a ball and wrap it up til ready to use it. When ready, press half the dough into the tin, then bake it blind for 10 mins at 175C, then remove the parchment and baking beands from the shell and return to the oven for another 5 mins. Cool.


180g pecans, roughly chopped

3 tbsp cornflour

300g brown sugar

90g butter, melted

3 tbsp cream

2 tsp vanilla extract

5 eggs

40g pecans extra

Apricot jam, to glaze


Combine chopped nuts and cornflour.

Add suagr, butter, cream, vanilla and eggs. Stir gently until combined. Pour mixture into the pie shell and sprinkle with the extra nuts.

Bake at 150C for about 40 mins. Brush the pie with apricot jam when cool.