Recipe: Pecan Nut Pies

The American favourite made miniature
ByJasmine BandaliTuesday , 15 December 2015
Recipe: Pecan Nut Pies
© ITP Images


Store-bought shortcrust pastry dough
¾ stick unsalted butter
1 ¼cups packed light brown sugar
¾ cup light corn syrup
2 tsp pure vanilla extract
½ tsp grated orange zest
¼ tsp salt
3 large eggs
2 cups pecan halves


  1. Preheat oven to 175C with a baking sheet on middle rack.
  2. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 30cm round and fit into a 23cm pie plate. Trim edge, leaving a 1cm overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill for at least 30 minutes or freeze for 10 minutes, until firm.
  3. Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
  4. Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely. Pies can be baked 1 day ahead and chilled. Bring to room temperature before serving.


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