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Cook: 15 min + 30 - 35 min.


Very popular, people will go for 2nd helpings guaranteed.

  • Crust:
  • 300 g cake flour (2 cups + 2 tablespoons)
  • 30 ml castor sugar (2 tablespoons)
  • 210 g butter, room temp
  • Filling:
  • 1 tin condensed milk (410 g)
  • 30 ml golden syrup
  • 15 ml vanilla essence
  • 125 g butter
  • 250 g pecan nuts

Cut butter into flour and sugar mix. Press together and leave to rest 30 min. Line a pie dish with 2/3 dough, reserve rest (enough for 2 pies, half if necessary).
Blind bake the crust for 15 minutes (add a sheet of foil or baking paper and beans, rice or weights while baking), remove beans but do not bake further, add filling and then bake:

Melt condensed milk, syrup, vanilla and butter together. Do not let it boil. Allow to cool slightly and add nuts. Dish into half baked pie, grate leftover dough over filling. (can leave this off if wished).
Bake at 175°C for 30 – 35 minutes. Serve with unsweetened, whipped cream.

Notes by Kiti:
This is a VERY short crust (very crumbly) when using pure butter (no liquids). I added a circle of baking paper at the bottom of my pie dishes. This helped a lot to keep it from breaking when dishing up. I would advise using a loose bottom pan where you can remove the ring by pushing up the bottom.
Can be pressed into pie tin in little pieces, but I rolled my dough between 2 pieces of plastic wrap, which allows you to roll it very thin. I then removed top plastic, placed a circle of baking paper big enough to cover the bottom of the pan on top, inverted the whole thing into my pie dish with baking paper now at the bottom, pressed into and onto sides, then removed the last piece of wrap.
Using salted butter is an amazing extra flavor with this filling as it is a bit sweet.
I am not impressed by the looks of the grated crust on top (tried both ways). I much preferred the one where I reserved enough whole pecans to decorate the top before baking.
I lowered my oven temperature by 5ºC as the top was too dark in my first testing.

Recipe: Kiti Citi
Photo: Lizette Duncan – it honestly the best pecan pie I have ever had.

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