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Alida Ryder’s Pecan Pie

  • 120 min
  • 60 min
  • 12
  • Medium
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Recipe Ingredients

  • 125g cold butter, cubed
  • 250g cake flour
  • 2 tbsp icing sugar
  • 1 egg yolk
  • 3 to 4 tbsp
  • iced water
FILLING
  • 300g whole pecan nuts
  • 3 tbsp melted butter
  • 4 eggs
  • 250ml golden syrup
  • 100g white granulated sugar
  • 100g dark brown sugar (I use muscovado sugar)
  • pinch of salt

Recipe Directions

  1. To make the pastry, place the butter, flour and icing sugar in the bowl of a food processor and pulse until the mixture resembles breadcrumbs; alternatively, rub the butter into the flour and icing sugar with your fingertips.
  2. Add the egg yolk and, while the motor is running, add the water, spoonful by spoonful, until the dough just comes together in a soft ball.
  3. Roll the dough out between two sheets of clingfilm until it’s about 0,25cm to 0,5cm thick. Lay the dough in a pie dish approximately 30cm in diameter. Place in the fridge to chill for 30 minutes.
  4. Preheat oven to 160°C.
  5. When the dough is well chilled, fill with the pecan nuts.
  6. In a separate bowl, whisk together the remaining filling ingredients until well combined, then pour over the pecan nuts.
  7. Place the pie in the oven and bake for 45 minutes to 1 hour. 8. If the pie is browning too much, cover loosely with foil halfway through the baking time.
  8. Remove the pie from the oven once baked and cool completely before placing in the fridge and chilling for at least 2 hours. This will result in the pie filling firming up and the flavour will develop, making it even more delicious. Serve with whipped cream.

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