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Pecan Pie


  • 3 medium eggs
  • ½ cup granulated sugar
  • ½ cup packed dark brown sugar
  • ½ cup maple syrup
  • 3 tablespoons melted unsalted butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon fine sea salt
  • 1 1/2 cups roasted hazelnuts, with skins rubbed off
  • 1 cup pecan halves, roasted
  • ½ cup pecans, ground

For the pastry:

Step 1

Preheat the oven to 200°C/400°F/Gas mark 6

Step 2

Roll out the pastry on a lightly floured surface to about 3mm/ 1/8 inch thick and 3cm/1 inch larger than the pie dish.

Step 3

Cut off a strip and press this on to the edge of the dish. Chill the pastry for 20 minutes in the fridge.

Step 4

Prick the bottom of the pastry with a fork and blind bake it for 16-20 minutes, until the edges are golden. Remove from the oven and leave to cool.

Step 5

Meanwhile, whisk the eggs in a large bowl and add the granulated sugar, brown sugar, butter, vanilla and sea salt. Blend until smooth.

Step 6

Roughly chop half the hazelnuts and add these along with the pecans to the mixture. Pour this mixture into the quiche dish.

Step 7

Place the pie back in the oven for 30 minutes until the filling is cooked. Allow to for at least 3 hours.