Pecan pie

Pecan pie

Georgia Glynn Smith


Quantity Ingredient
260g self-raising flour
2 teaspoons baking powder
200g soft light brown sugar
1/2 teaspoon salt
100g unsalted butter, softened
4 tablespoons maple syrup
75g instant custard powder
150g whole milk
3 medium eggs
70ml brandy
75g vegetable oil
1 vanilla pod, seeds only
or 1 tablespoon vanilla extract
150g pecans, chopped and toasted
80ml Plain syrup, maple glaze variation
Basic cream cheese frosting, maple variation


  1. Preheat the oven to 170°C and line two 12-hole muffin trays with cases.
  2. Place the flour, baking powder, sugar, salt, butter, maple syrup and custard powder into a large bowl and slowly mix together until resembling breadcrumbs. In a jug, whisk the milk, eggs, brandy, oil and vanilla until combined. Gradually pour this into the flour mix while beating on a medium speed. Make sure you add the liquid gradually or you will get lumps in the batter. Once you have added all of the liquid, fold through 100 g of the pecans. Using a piping bag or tablespoon, fill the cases until two-thirds full. Sprinkle the tops with the remaining pecans.
  3. Bake on a low shelf for 20–22 minutes, depending on your oven. They are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a knife or skewer into the centre of each; it should come out clean.
  4. As soon as they are cooked, prick them all over with a skewer and brush the tops with the glaze. Remove from the trays and place on a wire rack to cool.
  5. To decorate, use the maple cream cheese frosting and top with a few whole pecans.
Peggy Porschen Parlour
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