Stiff Peaks

An indulgent journey into baking

Maple Pecan Pie

It’s the most wonderful time of the year. Where we get to coat everything in maple syrup and abandon hope of diets and moderation. In celebration, today I’ll be baking an American favourite.


Maple Pecan Pie

  • 2 medium eggs
  • 75g dark brown soft sugar
  • 1tbsp maple syrup
  • 85g condensed milk
  • 50g softened butter
  • 1/2tsp vanilla extract
  • 75g pecans

Sweet Shortcrust Pastry (makes 2x the pastry needed)

  • 165g plain flour
  • 25g ground almonds
  • 120g chilled butter
  • 55g caster sugar
  • 1 medium egg


  • 15cm loose bottomed pie tin
  • oven preheated to 200º celsius (fan 180º) to blind bake
  • oven preheated to 170º celsius (fan 150º) to bake the pie


Start by preparing your pastry. You can do this days or weeks ahead of time by keeping it wrapped in cling film in the freezer. Throw the flour and almonds into a large bowl and cube the cold butter into small chunks and rub the two together until you have a mixture that has the texture of large breadcrumbs. Add in the sugar then mix loosely to combine.

The next bit is a bit messy… Lightly beat the egg in a small bowl then pour over the dry ingredients. With your fingers, make circular strokes through the mixture to start bringing the egg and flour together. Once you start to find most of the flour sticking to your fingers, bring the mixture together in a ball. If it feels a bit sticky still, add in some extra flour until you’ve got a smooth ball.

Lightly flour a surface and shape the dough into a ball. Cut into two even pieces, as the mix will make enough pastry for two pies. You can freeze one and when you’re ready, just sit in the fridge overnight. For the pastry you intend to use, shape it into a thick disc, then wrap it tightly in cling film and let it chill in the fridge for at least 30 mins.

Once chilled, flour your work surface again and roll out the dough to a size enough to cover your pie tin. Line your tin with the pastry and use a small ball of excess dough to push the pastry into the corners of the tin. Chill the pastry in the fridge for another 10 minutes before preparing to blind bake.

With a sheet of baking parchment, place it over your pastry and fill with uncooked rice or baking beads and bake in the oven for 10 minutes. The remove from the oven, remove the baking beads and baking parchment and bake for an additional 10 minutes. Once cooked, set aside to cool. After you have pastry that’s cool enough to touch, trim off any excess pastry from the edges.

With your pie case now cooling, turn down the oven, because it’s time to make the filling. Thankfully this bit is simple. Start by creaming the butter and sugar together until it forms a paste. Crack one egg in and whisk until combined, then add in the other egg until you have an even wet mixture. Pour in the maple syrup, condensed milk, and vanilla extract and whisk until the mixture begins to firm.

Pour the liquid into your now cold pie tin until nearly full (you may have a little excess filling, and that’s ok). Then decorate with assorted pecans depending on your creative flair and bake for 35 minutes. Remove from the oven and give the tin a little shake to see if it’s set. If there’s a jelly style wobble, it’s done. Otherwise, put it back in and check on it every 5 minutes until done.

Allow the pie to cool until you can handle it comfortably then remove from the tin and allow to cool on a wire rack. Devour immediately or store in a tin at room temperature until you’re ready.