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Pecan and maple pie

Australian Gourmet Traveller recipe for pecan and maple pie.

By Emma Knowles
  • Serves 12
  • 30 mins preparation
  • 1 hr 20 mins cooking plus resting, cooling
Pecan and maple pie
Pecan and maple pie


  • 4 eggs
  • 2 egg yolks
  • 150 gm brown sugar
  • 375 ml maple syrup
  • 60 gm butter, melted
  • 55 gm plain flour
  • 30 ml Bourbon
  • 1 tsp each ground cinnamon and finely grated nutmeg
  • 150 gm pecans, coarsely chopped, plus 22 whole pecans, to decorate
Brown sugar pastry
  • 150 gm plain flour (1 cup)
  • 50 gm brown sugar
  • 90 gm cold butter, coarsely chopped
  • 1 egg yolk
Maple cream
  • 300 ml pouring cream
  • 100 ml maple syrup


  • 1
    For brown sugar pastry, process flour, sugar and 1 tsp sea salt in a food processor until combined, add butter and process until fine crumbs form. Add yolk and process until mixture just comes together, turn onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate to rest (2 hours).
  • 2
    Preheat oven to 180C. Roll out pastry to 3mm thick and line a 22cm-diameter tart tin or ring mould placed on an oven tray lined with baking paper. Trim edges, prick base with a fork then refrigerate to rest (30 minutes).
  • 3
    Blind-bake pastry until light golden (10-12 minutes), remove paper and weights, brush with eggwash and bake until crisp and golden (6-8 minutes).
  • 4
    Reduce oven to 160C. Whisk eggs, yolks and sugar in a bowl to combine, then whisk in maple syrup, melted butter, flour, Bourbon, spices, rind, vanilla seeds and a pinch of salt. Stir in chopped pecans then pour into pastry case. Arrange whole pecans on top and bake until golden and set (45 minutes-1 hour), then cool to room temperature.
  • 5
    Meanwhile, for maple cream, combine ingredients in a bowl. Serve with pecan and maple pie.