Pecan Extra Pie

A traditional pecan pie with some added extra nuts for a truly festive desert.

  • Medium
  • Serves 12 slices
  • 1hr including prep


  • 350g mixed nuts (Buchanans Pecans, Buchanans Mixed Nuts)
  • 225g plain flour
  • ½ tsp salt
  • 120g vegetable oil
  • 140g golden syrup
  • 60ml full fat milk
  • 90g soft butter
  • 190g soft light brown sugar
  • 1 tsp vanilla extract
  • 3 large eggs


  1. Preheat the oven to 180°C/ 350ºF.
  2. Get a large bowl and mix the flour, salt, oil and milk to form dough.
  3. Use a 25cm flan dish and roll the dough out to cover the base and sides of the flan dish, slightly coming over the top if possible and place into the freezer.
  4. Melt the syrup, butter and brown sugar over a low heat in a saucepan.
  5. Add the vanilla and stir, then take off the heat and let it stand for around 10 minutes until slightly cooled.
  6. Take the pastry-lined flan dish out of the freezer, and arrange the nuts on it.
  7. Whisk the eggs into the slightly cooled sugary syrup until it looks a caramel colour then pour it over the nuts.
  8. Bake in the oven for 40 minutes, or until the filling has set and the pastry is golden.