Pecan Pie

3:10 pm on 26 October 2012


  • 1 1/2 cups of flour
  • 1/2 teaspooon salt
  • 2 Tablespoons white sugar
  • 1/2 cup butter (chilled)
  • 1 tsp white vinegar
  • 4 Tablespoons iced water
  • 3 eggs ( beaten)
  • 3/4 cups light honey
  • 2 Tablespoons Manuka honey
  • 3/4 cups light brown sugar
  • 3 Tablespoons butter, melted
  • 1 pinch salt
  • 1/2 cup pecans finely crushed
  • 1 cup pecans quartered
  • 1 cup pecan halves


Preheat oven to 175°C

To make pastry - In a medium bowl, combine flour, salt, and white sugar. Cut the butter into the flour mixture until it resembles coarse crumbs. Combine water and vinegar and then sprinkle the over the dry mixture, stirring until the dough comes together enough to form a ball. Lightly knead the dough 4 or 5 times to combine.

On a floured surface, flatten the pastry with rolling pin. Roll out into a circle that is slightly larger than the pie dish. Place the pie shell into dish and refrigerate until the pie filling is complete.

To make filling - In a medium bowl, mix together eggs, honeys, brown sugar, butter, salt and crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over the top of the pecans, then arrange pecan halves on top of the pie.

Bake in a preheated oven for 1 hour or until firm. Allow to cool before serving.

From Afternoons with Jesse Mulligan

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