Raise a glass and celebrate with this timeless pecan pie! Our easy recipe delivers a delightful blend of sweetness and nuttiness – the ideal companion to your favourite whisky on the rocks. Easy to make and pairs perfectly. Grab everything you need from Shoprite for this World Whisky Day treat!


1 unbaked Flaky Pie Crust or All Butter Pie Crust
Egg wash for pie crust: 1 large egg beaten with 1 tbsp milk or heavy cream


250g pecan halves
3 large eggs
240ml dark corn syrup
100g packed light or dark brown sugar
1 ½ tsp. pure vanilla extract
¼ cup unsalted butter, melted and slightly cooled
½ tsp. salt
½ tsp. ground cinnamon


  1. The crust: Prepare the pie crust (find notes for instructions).
  2. As the pie dough chills, adjust oven rack to the lower third position and preheat to 200°C.
  3. Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin.
  4. Start from the centre and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 30cm in diameter.
  5. Gently press the dough into a 23cm pie dish. Tuck any overhang under itself, then pinch the edges to seal. For a decorative touch, crimp the edges with a fork or use your thumb and index finger to flute them.
  6. Brush the edges with egg wash.
  7. The filling: Very roughly chop the pecans. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
  8. Bake 50-55 mins, until golden brown. Use a pie shield (or foil tent) after 20 mins to prevent over-browning the edges. Let cool completely on a wire rack (filling will settle)
  9. Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.
  10. Cover and store leftovers at room temperature for 1 to 2 days or in the refrigerator for 4 to 5 days.



  1.  Make-Ahead Instructions: Pecan pie is a wonderful dessert to make ahead of time. You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1 to 5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day.
  2. Freezing Instructions: Bake the pie as directed, allow it to cool completely, then wrap tightly with plastic wrap or foil. Place in a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving.
  3. Pie Crust: You only need 1 crust for this pie, so freeze the 2nd half for another use or another one-crust pie like pumpkin pie.
  4. Corn Syrup: You can use light corn syrup instead. Corn syrup is a must in traditional pecan pie.