Family is like pecan pie – something sweet holding all the nuts together.

This pecan pie comes courtesy a request from my adorable youngest brother (the same one who wanted granola bars!) who craved a bit of his college days back. So of course, a pecan pie was in order for our cousins’ dinner at home.

Now most pecan pie recipes entail a big amount of corn syrup or maple syrup – both of which I don’t particularly lean toward. Maple syrup is only acceptable on top of breakfast foods according to me. And I prefer to use real sugar instead of an engineered version!

Now this recipe isn’t exactly a traditional pecan pie, but a cross between a pie and pecan bars. The filling rises like a frangipane tart, and the tiny addition of flour acts more like a thickener. The custard like filling is between firm and runny and the gentle hints of cinnamon is fragrant enough, but not over-powering.

This pecan pie has too many in-betweens, but it works.

It works very well.

This recipe yields a small one square pie of 6 inches. The sweet pie dough is buttery and flaky and speckled with some cinnamon as well.

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The Recipe
Serves Yields: 12 | Prep Time: 40 mins | Cook Time: 40 mins


  • Pie crust:
  • ¾ cup flour
  • ½ cup cold butter, cubed
  • 1 tbsp powdered sugar
  • Pinch of salt
  • Pinch of cinnamon powder
  • Filling:
  • ½ cup chopped pecans
  • ½ cup whole pecans
  • 1/8 cup milk
  • 1 egg
  • ¼ cup melted butter
  • 1 cup brown sugar
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 ½ tbsp flour


  • Pie crust:
  • Sift the dry ingredients together (flour, sugar, salt and cinnamon).
  • Rub the cold butter into the flour to create crumbs.
  • Pour 1 tbsp cold water and stir with a fork to form a dough.
  • You can cover this dough tightly in a cling wrap until ready to roll out. Store in the fridge.
  • Roll out the sweet dough to the size of your pie tin.
  • Blind bake for 6-8 minutes in a preheated oven of 180C.
  • Remove from oven and allow to cool while you prepare the filling.
  • Pie:
  • Preheat the oven to 180C.
  • In a bowl, whisk the egg and milk until light and frothy.
  • Slowly add the butter, vanilla, and sugar, continuously whisking.
  • Fold in the flour, cinnamon, salt and chopped pecans with a wooden spoon.
  • Pour the batter into the pie shell.
  • Arrange the whole pecans on top.
  • Bake for 30 minutes.
  • Remove from the oven and let the pie cool before serving.
  • You can store the pie in an airtight container at room temperature.
  • TIP: Serve with vanilla ice cream.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.