Thankful Pecan Pie

Photographer: Jordan
6-8 people

I love food related holidays not only for the awesome meals, but the history and tradition that accompanies them. Being such a young country New Zealand’s national holidays have not yet developed a strong food identity (Labour Day Lamingtons?). We benefit however from a cultural diversity that allows us to share traditional celebratory meals from all over the world.

Thanksgiving has it’s roots in the 16th century English reformations of the Catholic church. Today it’s generally seen as a North American holiday where you give ‘thanks’ for the good things that have happened in the preceding year. With that sentiment I’m looking back on all the things accomplished in our office and am celebrating with Pecan Pie. This pie follows the traditional recipe but uses brown sugar as the predominant sweetness with a splash of bourbon for a warm, casual vibe.


30cm sheet of sweet pastry
3/4 cup of brown sugar
1/4 cup of granulated sugar
1 cup of light corn syrup
2tbsp unsalted butter, melted and cooled
2tbsp bourbon
2tbsp of fresh vanilla paste
1tsp salt
3 eggs lightly beaten
2 cups of pecan halves


1.Lightly flour your worksurface and roll dough into a 30cm round. Drape this into a 25cm pie dish and trim excess dough. Using a fork, prick the dough all over. Chill for 30 minutes.
2.Heat oven to 170ºC. Whisk together sugar, syrup, butter, vanilla, salt, bourbon and eggs until thoroughly mixed. Roughly chop 1 1/2 cups of pecans and combine with the pie mixture.
4. Distribute the pie filling into the crust and decorate with remaining pecan halves. Cook the pie for 45mins until the pastry is brown and filling is set. Older ovens may need a full 1hr. Top with whipped cream.