USA Cuisine

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Food Safari

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Dessert

Key Ingredient
Egg
Flour
Pecan

Cuisine Category
USA

Pecan pie

Cuisine: USA Created by Norma Barne

Norma Barne shares her special pecan pie recipe with Food Safari's Maeve O'Meara.

Pecan pie is considered a specialty of the South. Using America’s native nut, pecan pie is a delicious, textured dessert – high in energy and flavour.

For tasty variations on pecan pie, try Stockfood Australia's pecan pie recipe. Also, browse our dessert recipes for more sweet inspiration.

Ingredients

Crust
100g pecan nuts (toasted)
1½ cups plain flour
110g chilled butter, cubed
Pinch of salt
¼ cup cold water

Filling
3 eggs
½ cup caster sugar
3 tbsp butter, melted
1 cup dark corn syrup
2 cups pecans (toasted)
1 cup corn flour

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Preparation

Crust
Grind the pecan nuts in a blender. Add the other crust ingredients and blend until mixed through. Add water and blend until the mixture sticks together in one large lump.

Take the pastry out of the blender and with your hands mould it into a neat ball. Wrap it in plastic cling wrap and put it in the fridge to cool for half an hour.

When the pastry is chilled, dust lightly with flour, roll the pastry out and shape it into a medium size pie tin evenly along the base and sides. Prick the pastry to stop it rising and bake it in the oven for 15 mins at 200°C.

Filling
Break 3 eggs into a bowl and add the sugar, melted butter and corn syrup. Then add the pecans and the corn flour. Whisk together.

Pour the pecan mixture into the baked pie crust. Then return the pie to the oven at 180°C for about an hour.

Remove from the oven, cool, and serve with a scoop of ice cream.

21 Feb 2012 06:19 AEST

Tess

Point cook

It's great

I just made this for a long time Pecan pie lover who can't cook and they love it. It was moist and really yum! All you who say it is dry learn how tO cook because you must have done something wrong! Excellent recipe!

22 Apr 2011 06:54 AEST

Lilly

Cairns

Mmmm..

This looks absolutely delicious! I caught the end of it on tv, when they were eating and I thought 'omg, i must get that recipe!" And finallyy, after much searching, i've found it! And I cannot wait to make it. The negative comments above annoyed me, Just make the pie and THEN comment ! And also, I'd follow the video rahter than the book recipe, bacuse they made alterations to suit whatever ahaha :)

18 Jan 2011 08:59 AEST

Stacey

Rapid Creek

Book is WRONG

the crust measurements in the book are wrong!!!says 10 pecans and as above should be 100grams! butter in book is 1/2 t and this says 110grams- like what the?

13 Dec 2010 05:38 AEST

Edgar

fairfield,nsw

u know nothing

@patrick,just read it...take it or leave it...put your beef in the barbi...idiot..

07 Dec 2010 10:57 AEST

Patrick

Queensland

Most stupid recipe ever.

What the he'll is this? What a waste of time and money. Pecans already expensive enough, you don't need it in the crust, you'll have plenty in the filling anyway! Listen to Margo, corn flour makes the filling fluffy and gluey. Yuk! Don't toast your pecans, I did and it was too dry. You're going to bake the filling for 1 hr, why do you need to toast the pecans?!?! What a horrible recipe, wasted my money on this. I'm off to make my own recipe. Might work for you, not me.

26 Oct 2010 03:50 AEST

Heather

Perth

Pecan Pie

You need both the corn syrup and the cornflour. It is better to use White Wings (corn) Cornflour than either (wheat based) Cornflour or Flour. There is a difference in my experience. The real Cornflour thickens the fluid to a more gelatenous consistancy rather than a cake like finish. Much more moist.

09 Mar 2009 09:20 AEST

John

broken hill

help :)

100g of butter should be used in the recipe, for people having trouble with the pie crust. I think that it would be best to just add cornflour tblsp by tblsp at a time until u get the right consistency, the same thickness as in the video im guessing.

19 Feb 2009 01:58 AEST

ma ma

sydney

butter and cornflour

This pie looked delicious on TV, unsure of the quantities though, never made pastry with 10g butter before and a little unsure of Cornflour? Think I will make something else, too expensive to waste ingredients.

16 Feb 2009 05:18 AEST

Kai

Bardon

Corn Syrup

You can get Corn syrup at most good deli's. Karo is a common brand available in Australia.

09 Feb 2009 08:30 AEST

Cheltenham

Pecan Pie

Does not say anything about toasting the pecans in the recipe, but it was mentioned on the program.

09 Feb 2009 08:22 AEST

Cheryl

Brighton

Pecan Pie

Please post the correct recipe on your website. Where do you get corn syrup.

08 Feb 2009 02:14 AEST

christina

robina qld

peacan pie

I am worried that such an impressive show has mistakes in relating back ingredient amounts, come on Australia get it right - what are the correct ingredients- food is too expensive to buy and not work out in the recipes. yes I also have the same cookbook, no cornflour.!! I hope that the other parts of the show are ok as well. Where can you go to buy the original USA ingredients on the Gold Coast???

04 Feb 2009 08:35 AEST

Margo

Canberra

flour, and recipe variations

No idea what the corn flour is doing there - suspect it is an error. Just checked 2 other US pecan pie recipes, and one says to include 2 (US) T of flour and 1 T rum or vanilla extract to the filling. My 1969 Betty Crocker cookbook (as American as you can get) uses standard pie pastry and a filling with 3 eggs, two-thirds (US) cup sugar, one-half t salt, one-third (US) cup melted butter or marg, 1 (US) cup dark or light corn syrup and 1 (US) cup pecan halves or broken pieces (for 9-in pie).

03 Feb 2009 04:32 AEST

Fulvia

Canberra

So confused !

Andrew from Brisbane - Jenny was actually following the receipe which states 1 cup of corn syrup AND 1 cup of corn flour. And with the confirmation that an error has been mentioned regarding 10g of butter (when it should be 100g butter) - this leads me to ask you all - is the amount of cornflour correct? I've watched the video of the preparation over and over - and it sure doesn't look like 1 cup of cornflour to me. C'mon all you Pecan-Pie-Eating- Americans - help me out, please! ! ! ! ! ! ! !

02 Feb 2009 02:49 AEST

Andrew

Brisbane

to dissapointed

Not suprised you found it disgusting if you used cornflour instead of corn syrup!!

02 Feb 2009 01:49 AEST

Jenny

Doonybrook

disappointed

Not only do I think the 10 grams of butter is incorrect, the 1 cup of corn flour is the dry ingredients of a few tablespoons mixed with water to make the 1 cup measurement. I found the pie's taste and texture disgusting. Also if you bake it for 1 hour at 180 it's sure to burn. I had to take mine out after 40 mins. Please let me know I don't want to loose faith in your recipes.

31 Jan 2009 09:57 AEST

Joy Battle

Croydon Vic

Pecan Pie Crust

Please correct me if i'm wrong, but is the amount of butter in the pecan pie crust correct. Only 10 grams?

29 Jan 2009 09:37 AEST

Mary-Anne Fraser

Brisbane

Mistakes in recipe- re pastry

I find it distressing to find glaring mistakes in recipes. If one was not an experienced cook, one would think they could not make the pastry. I appreciate that you post the recipes on the web, but please make sure that they are correct. Great Show though

29 Jan 2009 07:42 AEST

mal Roberts

Warnbro

pecan pie

Very Very Very Good

28 Jan 2009 11:27 AEST

Jac

Perth

Pecan Pie

Aaaaah, the beautiful pecan pie. Nothing like it and now so easy to make with local pecans. Took me back to Texas.

28 Jan 2009 11:13 AEST

Amy

Kogarah

butter

Must be 100grams

28 Jan 2009 10:22 AEST

maggie

mindarie

butter

is 10g of butter the right amount?

28 Jan 2009 08:10 AEST

SJH

Meadowbank

Pecan Pie at its best

Lovely flavor and easy to make!

28 Jan 2009 08:05 AEST

SRC

Nunawading

Pecan Pie

Beautiful!!! Took me back home!

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