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Pecan and Walnut Pie

Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Servings: 8


The Pastry

  • 150 g of softened cubed butter
  • 95 g of icing sugar
  • 30 g of almond meal
  • 1/4 vanilla seeds
  • 1 egg at room temperature
  • 250 g of flour
  • ½ tsp of salt

The pecan pie filling

  • 50 g of butter
  • 150 g of brown sugar
  • 150 g of golden syrup
  • 3 eggs lightly beaten
  • 1 vanilla bean seeds scraped
  • 50 g of pecans
  • 150 g of walnuts
  • 2 tbsp. of bourbon optional
  • 200 g of mascarpone
  • 40 g of icing sugar
  • 3 tbsp. of bourbon


The tart shell

  • Beat the butter until smooth and creamy. Add the sugar, almond meal and vanilla. Mix until well combined. Add the egg and ensure that it is fully incorporated. Sift in the flour and salt and mix until just combined (it is ok it there are still lumps). Roll into disk, wrap in plastic film and place in the fridge to rest for 30mins to an hour.
  • Preheat the oven to 160°C.
  • Remove the dough from the fridge and roll it out in between two sheets of baking paper. Line a tart mould or tin with the pastry then use a fork to prick the base so that’s it’s covered in little punctures from the fork. This will stop it rising during baking. Place in the freezer for 15 minutes.
  • Bake the empty tart shell for 20 minutes or until the bottom is lightly golden in colour.

The pecan pie filling

  • Preheat the oven to 175°C
  • In a saucepan, combine the brown sugar, golden syrup and butter. Heat while stirring until all the sugar has dissolved and the mixture starts to boil (roughly 5mins). Set aside and allow to cool for 15 mins.
  • Once cooled, whisk in the eggs, vanilla, bourbon and nuts, then pour into the prepared tart shell. Bake for 35mins.
  • Meanwhile make the bourbon mascarpone by mixing together the mascarpone, icing sugar and bourbon.
  • Once the tart has cooled, remove it from the mould and cut into even pieces. Serve with a large dollop of mascarpone.