Sarah Nelson’s Pecan Pie


Crumb Base:

250g Grasmere Gingerbread® crumbs, or enough to cover the bottom and sides of your tin.  


300g pecans, lightly chopped

70g butter, melted

100g dark brown sugar

75g golden syrup

75g maple syrup

80ml double cream

1 tbsp cornflour

2 large eggs, beaten

1 tsp vanilla

¼ tsp salt


  1. Preheat oven to 175 °C.
  2. Pour the Grasmere Gingerbread crumbs® into a 9” pie pan and use the back of a spoon to press firmly into the base and around the sides.
  3. Bake for 10 minutes and remove from the oven to cool.
  4. Reduce oven to 160 °C.
  5. Whisk together the butter, sugar and syrups until smooth.
  6. Add the cream, cornflour, eggs, salt and vanilla until well combined.
  7. Stir in the pecans and pour into the case. You might not need all the filling depending on the size of your tin and the thickness of the base.
  8. Bake for 40 minutes, or until filling is golden brown and still has a gentle wobble in the middle.
  9. Leave to cool completely before serving.