Easy Pecan Pie Recipe – A Perfect Way to Finish Thanksgiving Dinner

Thanksgiving is not traditionally celebrated in Australia, however we certainly enjoy this simple desert. A crisp pie base with a delicious sweet and nutty pecan filling… just makes you want to celebrate! This recipe doesn’t contain any corn or glucose syrups, as I find these make the finished pie too sweet and overpowering.

Pecan Pie Pastry Recipe Ingredients

  • 240g plain flour
  • Pinch salt
  • 180g butter, grated
  • 3 tbsp water

Pecan Pie Filling Recipe Ingredients

  • 1 cup pecans, roughly chopped
  • 2 tbsp cornflour
  • 1 cup firmly packed brown sugar
  • 60g butter, melted
  • 2 tbsp cream
  • 1 tsp vanilla extract
  • 3 eggs, lightly beaten
  • 1/3 cup pecans, extra
  • 2 tbsp apricot or raspberry jam, warmed and sieved

Pecan Pie Recipe Method

Sift the flour and salt together onto a clean bench. Add the grated butter and lightly rub the flour and butter together between your finger tips and thumb tips (you don’t want it to be completely combined at this stage, it should be quite messy).

Make a well in the centre of the flour mixture and add water. Using a butter knife cut the water into the flour so that it is partially combined. If it looks too crumbly, add another tablespoon of water and cut the water into the mixture again.

Quickly knead the mixture a couple of times to bring all ingredients together (just a few times – don’t over work the pastry). Wrap pastry in cling wrap and then refrigerate for 30 minutes to an hour. You could also put the pastry in the freezer if you want to make it in advance; it will last a couple of weeks (just make sure it is well wrapped in cling wrap).

Preheat oven to 200°C. Thoroughly grease a 28cm diametre pie dish with butter.

Pull your pastry out of the fridge and roll out onto a well floured surface (to stop it sticking) to 1/2 cm thick. Roll the pastry around your rolling pin, then gently unroll over the greased pie dish. Smooth down the pastry in the dish, removing any air bubbles trapped under the surface.

Place a piece of non stick baking paper over the top of the pastry and fill with pie weights, rice or beans (you can keep approx 1kg rice or beans for this purpose in your cupboard and reuse every time a recipe calls for ‘blind baking’ pastry; just make sure you label the rice/beans clearly as you can’t cook them after they have been blind baked).

Blind bake pastry in oven for approx 10-15 minutes until top edge of pastry starts to colour. Once top edge of pastry has started to colour, remove rice/beans and baking paper and bake pastry for a further 5-10 minutes until golden all over. Turn down the oven to 160°C.

Combine chopped nuts and cornflour in a mixing bowl. Add sugar, butter, cream, extract and eggs; stir until combined. Pour the mixture into pastry shell, sprinkle with extra nuts.

Bake in the oven for approximately 45 minutes. Allow the pie to cool, then brush the top with the warmed jam.

Thanksgiving is celebrated on the 2nd Monday of October in Canada and the 4th Thursday of November in the USA.