Pecan pie

Pecan pie




  • 1 frozen sweet flan case
  • 100g pecan halves
  • ¾ cup brown sugar
  • 50g butter
  • ¼ teaspoon salt
  • ½ cup light corn syrup
  • 3 eggs, beaten


Preheat oven to 180°C. Place flan casing on a baking sheet and bake in the oven for 10 minutes.

Choose the nicest looking pecan halves and place them facing up in the bottom of the flan case in a circular pattern.

In a mixing bowl, cream together butter and sugar until fluffy. Add salt, corn syrup and eggs and whisk until all smooth. Pour mixture slowly over pecans and bake pie in oven on a baking sheet for 25 minutes.

Remove and cover edges of pastry with aluminum foil to keep the pastry from burning. Continue to bake the pie for another 15 minutes until centre is set.

Serve warm or room temperature with vanilla ice cream.



  • Because this is a traditional American pie, this recipe calls for corn syrup, which is very common in the US but more difficult to find here. ‘Karo’ is the most common brand and you should be able to buy it in most large supermarkets – though it can be shelved in any number of odd places! Try looking for it where maple syrup is stocked.
  • If you can’t find corn syrup, you could substitute glucose syrup, or give the pie a very kiwi twist and use golden syrup instead.
  • This is the classic Thanksgiving pie my mum makes every year; it’s probably my favourite – SHE is my favourite!

This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.

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