Pecan Pie

Have you tried my ‘Banana & Custard Tart’ yet? I have been repeatedly making the easy and yummy ‘Banana & Custard Tart’, and one day I wondered if I could make ‘Pecan Pie’ in the same way using ready-to-bake flan/pie base. That’s how I created this ‘Super Easy Pecan Pie’ recipe. I use Golden Syrup or Maple Syrup as most households in Australia have them in their pantry, but of course you can use corn syrup if you have.


Frozen Sweet Flan/Pie Base 1 * I used 22cm case
*I am sure that the home made sweet tart base would taste a lot better, but ready-to-bake frozen Sweet Pie Base is just fine. See ‘Easiest Sweet Shortcrust Pastry’ if you want to make it.
Pecan Halves *enough to fill the pie base, about 250g
Butter 50g *melted
Brown Sugar 1/4 cup
Golden Syrup OR Maple Syrup 1/3 cup
Vanilla Extract 1 teaspoon
Large Eggs 2
Plain Flour 1 tablespoon
Rum OR Brandy 1 tablespoon *optional

  1. Preheat oven to 160 to 170C. Place the frozen sweet pie base on an oven tray. It will thaw while you prepare the filling.
  2. Mix melted Butter, Brown Sugar, Syrup, Eggs, Flour, Vanilla and the liquor of your choice very well, then warm in the microwave. Do not cook the mixture, you just need to warm it at low power for a few minutes.
  3. Toast Pecan nuts lightly using a frying pan or a saucepan and arrange on the pie base. Pour the egg mixture over the Pecan nuts.
  4. Bake for 40 to 50 minutes or until cooked though. Cool completely.