Pecan Pies

Episode 109 - Pecan Pies


  • Shortcrust Pastry:
  • 1 cup Plain Flour
  • 90g Butter
  • 2 tbsp Iced Water (approx)
  • Filling:
  • 2 eggs, lightly beaten
  • ¾ cup light corn syrup
  • 1 cup brown sugar, firmly packed
  • 30g butter, melted
  • 125g pecans
  • Vanilla ice-cream to serve


Shortcrust Pastry:
  1. Sift flour into bowl, rub in butter with fingertips until it resembles breadcrumbs.
  2. Make a well in the centre. Add water mix. Using a blunt knife, mix the water through until big beads form.
  3. Pinch the dough. If it sticks together enough water is added; if it crumbles, add more water.
  4. Bring the dough together to form a smooth ball. Wrap in plastic wrap and refrigerate for 20mins.
  5. Roll the dough between two pieces of baking paper to approximately 1cm thickness.
  6. Cut 4 pieces and place in 4 separate 10cm individual loose based flan tins. Trim edges.
  7. Place tin on oven tray. Line pastry with baking paper, fill with dried beans or rice.
  8. Bake in moderately hot oven for 10mins. Remove paper and beans; bake for a further 10mins until pastry is lightly browned. Cool.
  1. Combine all wet ingredients and sugar in a bowl; mix well.
  2. Pour filling into pastry cases. Pattern whole pecans over filling.
  3. Bake in moderately slow oven 20mins or until set.
  4. Serve with a scoop of vanilla ice-cream.