Wedding baking, part 1: Pecan Pie

Hello hello! Well, I’m sorry it has been a little while since I last posted – life has been rather crazed of late. But, we have finally reached the end of the run of weddings this year, and I can finally have a quiet weekend/evenings to do all the stuff I’ve been putting off for a while.

So this last weekend was the wedding of the lovely Alex and Becca. It was a wonderfully spontaneous, chaotic and fabulously-dressed event – including a last-minute hand-fasting using multiple guest’s scarfs (not to mention a Loch Ness monster hat!) Everyone brought instruments, food, drink and arty stuff and had a whale of a time.

In my usual way, I stuck to what I know, which is cakes and puddings. And having got into the most recent Leon recipe book I thought I’d do something from that. Glad I did – it was yummy!



Leon Pecan Pie (serves 8 – 10)


  • 150g butter
  • 100g caster sugar
  • 1 egg, plus 1 yolk
  • 270g gluten free flour (I used normal plain flour)


  • 50g butter
  • 225g golden syrup
  • 2 tbs caster sugar
  • 1 tsp cornflour
  • 2 large eggs
  • 200g pecan halves
  1. Cream together the butter and sugar for the pastry until smooth. Add the egg and egg yolk and mix until full incorporated. Add the flour and bring together into a soft dough. Wrap in cling film and refrigerate for at least 30 minutes.
  2. Grease a 23 – 25cm fluted, loose-bottom pie tin. Roll out the pastry on a floured surface until ~3mm thick, and line it with the pastry. Trim the edges, then put back in the fridge for 30 minutes. Heat the oven to 160 degrees c/325 degrees F/GM 3.
  3. Line the pastry case with grease-proof paper, fill it with baking beads (or dry rice/lentils/beans) Bake for 20 minutes then remove the beads/rice/lentils and paper, and return the case to the oven for 5 minutes. Remove from the oven and allow to cool.
  4. Melt the butter and syrup in a pan on a low heat until smooth and liquid. Take off the heat and whisk in the sugar.
  5. In a bowl whisk the eggs and corn-flour together until smooth, then add to the slightly cooled syrup mixture.
  6. Fill the pastry case with pecans, then top up with the syrup to just below the edge. Put into the oven, being careful not to spill the syrup.
  7. Bake for about 40 minutes. Take out of the oven and leave to cool in the tin.



3 responses to this post.

  1. Posted by Dash on 15/10/2012 at 20:24



  2. Posted by Dash on 15/10/2012 at 20:24



  3. […] a ball of sweet short-crust pastry in the freezer, left over from when I made the Leon Pecan Pie ( – you could half the quantities in that recipe if you were making from scratch. We […]


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