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Maple miso pecan pie

Maple miso pecan pie cut into slices

Maple miso pecan pie

Name: Maple miso pecan pie
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 12
Cuisine: American
Ingredients: 150g salted butter; 200ml maple syrup; 1 tbsp white miso paste; 200g light brown soft sugar; 100g dark brown soft sugar; 4 medium eggs beaten; 1 tsp vanilla extract; 350g toasted pecans half finely chopped, half left whole; softly whipped cream to serve; 300g plain flour plus extra for dusting; 100g salted butter cut into cubes; 100g soft cheese; 1 tbsp icing sugar

Cassie Best

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Serves 12

More effort

Prep: 25 mins

Cook: 1 hr and 15 mins

plus 2 hrs 30 mins chilling and cooling

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Balance the sweetness of pecan pie with the addition of miso. A traditional Thanksgiving bake in the US, it's just as welcome at Christmas thanks to its toasty, nutty flavours

Vegetarian

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In the US, pecan pie is a traditional Thanksgiving bake, but thanks to its toasty, nutty flavours, it should be just as welcome on your Christmas table. The classic version is sometimes a little too sweet, so I’ve added miso for subtle savoury depth – it balances the rich maple filling without being too obvious. The soft cheese pastry also provides gentle tang, and creates a crisp, crumbly shell that ensures this pie is as impressive as it is delicious. Cassie Best

Ingredients

Nutrition

150g salted butter
200ml maple syrup
1 tbsp white miso paste
200g light brown soft sugar
100g dark brown soft sugar
4 medium eggs

beaten
1 tsp vanilla extract
350g toasted pecans

half finely chopped, half left whole
softly whipped cream

to serve

For the pastry

300g plain flour

plus extra for dusting
100g salted butter

cut into cubes
100g soft cheese
1 tbsp icing sugar

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Nutrition: Per serving

kcal670
fat43g
saturates15g
carbs61g
sugars40g
fibre4g
protein8g
salt0.78g

Method

step 1

First, make the pastry. Tip all the ingredients plus ¼ tsp fine salt into a food processor, and pulse to coarse crumbs. With the motor running, drizzle in 1-2 tbsp cold water until the mixture starts to clump together. Tip out onto a work surface and gently bring together into a smooth ball, kneading just briefly. Flatten into a disc, wrap and chill for at least 30 mins.
step 2

Heat the oven to 200C/180C fan/gas 6. Take the pastry out of the fridge, leave at room temperature for 10 mins to soften slightly, then roll out on a lightly floured surface into a circle roughly the thickness of a £1 coin. Use it to line a deep 23cm fluted tart tin (measured across the base; ours was about 3cm deep), pressing it into the edge and up the side. Leave a 1cm overhang and reserve any offcuts. Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans or uncooked rice, pressing the beans or rice up the side. Bake for 15-20 mins until the side is set. Remove the beans or rice and parchment, and bake for 5 mins more until the base is lightly golden. Carefully trim away the overhanging pastry using a small, serrated knife. If any cracks appear, patch using the reserved offcuts.
step 3

Meanwhile, melt the butter, maple syrup, miso and both sugars together in a saucepan over a low-medium heat, stirring until the sugar has dissolved and the mixture is smooth. Remove from the heat and cool slightly (see below). Reduce the oven to 160C/140C fan/gas 3.
step 4

Stir the beaten egg and vanilla into the maple-miso mixture until well combined, then stir through the chopped pecans. Put the tart tin on a baking sheet and carefully pour the filling into the pastry case. Arrange the whole pecans on the surface of the filling in a single, even layer. (Concentric circles of pecans is the traditional decoration, but feel free to switch it up.)
step 5

Bake the pie on the middle shelf of the oven for 50 mins, or until the edge is set but the centre still has a slight wobble (see right). Leave to cool completely in the tin, then chill for at least 2 hrs before serving topped with softly whipped cream. Will keep chilled for up to four days.

Recipe tips

Toasted pecans
For the best flavour, toast the pecans before using in the pie. Spread the nuts out on a baking tray and toast at 180C/160C fan/gas 4 for 8-10 mins and cool completely before using.

Cool the filling before adding the egg
If the maple-miso mixture is too hot, it may cook the beaten egg when everything is combined. Let it cool for at least 20 mins first, so it’s just warm.

The wobble test
Check the pie is ready by giving it a gentle shake – the edge should be set, but the centre should still have a slight wobble. Don’t worry – it will continue to firm up as it cools then chills.

Recipe from Good Food magazine, Christmas 2026

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