Pecan pie

Serves 5 Cakes, Bread and Pastries

ANWTB Pecan Pie 11



  • 400g flaky pastry (see recipe, right)
  • vanilla ice cream, to serve (optional)

For the treacle filling

  • 200g pecans
  • 225g silken tofu
  • 15g cornflour
  • 5g plain flour
  • 15g deodorised coconut oil
  • 160g brown or muscovado sugar
  • 60g maple syrup
  • 1/4tsp sea salt
  • 1tsp vanilla extract

To decorate

  • 150g pecans
  • 60g exotic clear glaze (see recipe, right)
  • icing sugar, to dust (optional)

Flaky pastry

  • 250g plain flour
  • 1⁄2tsp fine salt
  • 40g caster sugar
  • 100g cold-pressed oil
  • 20g sweet potato, cooked and cooled

Exotic clear glaze

  • 4g agar-agar powder
  • 100g caster sugar
  • 1 lemon peel strip
  • 1 orange peel strip
  • 1⁄2 vanilla pod
  • 1 mint sprig


Roll out the pastry between 2 sheets of baking paper into a 30cm disc around 3-4mm thick.

Remove the top sheet of baking paper and gently place a 23cm tart tin on top of the pastry as a guide. Use a paring knife to trim the pastry around the tin, making sure there are a few extra cm, then remove the tart tin. Use the bottom sheet of baking parchment to help flip the pastry gently into the tin, then ease into the shape of the tin with your fingertips.

Scrunch up one of the sheets of baking paper and press it over the pastry, then fill with rice or baking beans to weigh down the pastry. Chill in the fridge for 15 minutes. Preheat the oven to 200C/180C F/Gas 6 and place an oven shelf in the middle of the oven.

Bake the pastry for 18–20 minutes until cooked through. Remove the paper and rice or beans and bake for a further 10 minutes or until the pastry is golden and cooked through. If the edges brown too quickly, cover with kitchen foil. Remove from the oven and leave to cool slightly while you prepare the filling.

Reduce the oven temperature to 180C/160C F/Gas 4. Spread the 200g pecans out on a large baking sheet and the 150g pecans for the decoration on a separate baking sheet and roast in the oven for 10 minutes or until they crisp up and take on some colour. Remove from the oven and set aside, keeping them separate.

Put all the filling ingredients, except the 200g roasted pecans, in a blender, or use a hand-held blender in a large bowl, and pulse together until smooth. Fold in the pecans for the filling, then pour the filling into the pre-baked pie crust and bake in the oven for 30–35 minutes until the centre is just set. Remove from the oven and leave to cool completely.

To decorate, place concentric rounds of the 150g roasted pecans on top of the pie.

If you have made the clear glaze in advance and it has cooled or been kept in the fridge, melt it in the microwave in short bursts or in a small pan over a low heat until liquid. Brush the glaze over the pecans to fix them to the top of the pie. Dust icing sugar around the edges, if using.

Serve at room temperature, or gently warmed, with ice cream, if using. The pie will keep in a sealed container in the fridge for up to 4 days.

Flaky pastry

Mix the flour, salt and sugar together in a large bowl. Add the oil and use a silicone spatula or your hands to mix into the flour, making sure the oil coats all the flour.

Add the sweet potato, then add 40ml cold water and mix until the dough just comes together – don’t overmix or the dough will start to separate and become more difficult to handle.

Exotic clear glaze

Pour 350ml water into a large pan. Put the accurately weighed agar-agar in a small bowl, add the sugar and mix to combine, then add to the pan of water. Add the lemon and orange peel, vanilla and mint to the water. Bring the mixture to a simmer for 2 minutes, then remove from the heat and leave to infuse for 30 minutes, before straining the mixture through
a fine-mesh sieve.

The mixture should be used as it cools – you will notice it starting to thicken. If it cools completely or clumps, reheat in the microwave in short bursts. The glaze sets firmly. You can keep it in the fridge for up to 2 weeks, then cut small pieces off and heat when needed.

Recipes and photographs taken from a new way to bake by Philip Khoury, photography by Matt Russell
ANWTB Pecan Pie 11
Recipes and photographs taken from a new way to bake by Philip Khoury, photography by Matt Russell


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