Pecan Pie


Pecan Pie
Makes 1x 24 cm pie – or several small tartlets

1 tin condensed milk
125g     butter
60g golden syrup
5ml vanilla essence
300g pecans, roughly chopped

Add all the ingredients into a medium size saucepan – sir over low heat to melt the butter – DO NOT BOIL THE MIXTURE. Remove from the heat, cool and fill the tartlet cases.

1-2-3 Cookie dough

CHEF’s TIP: Use this very easy sweet dough recipe to line any tartlet cases for sweet tart fillings. The left over dough can be kept in the deep freezer for 3 months.

125g sugar
250g     butter
375g cake wheat flour
1 ea eggs
2,5ml vanilla essence


  1. Cream the butter and sugar until smooth and light.
  2. Gradually add the lightly beaten egg.
  3. Add the flour and mix to incorporate
  4. Rest the dough for 30 minutes in the refrigerator.

To put the tartlets together, line tartlet cases with 1-2-3 cookie dough, fill with pecan filling and bake at 160°C for 20 minutes or until light brown in colour.