This is somewhat of an Anglo-American enterprise. I have taken a pecan pie, and added other nuts, simply because for me, an English Christmas means bowls of mixed nuts and the memory of my grandfather being able to crack them, pressing two against each other, in his bare hands. I don’t crack them myself here even with a nutcracker, I’m afraid. But I do make sure I buy good fresh (check the dates on the packet) natural ones – that’s to say unsalted and free of additives – that come together in a pack comprising Brazils, natural (unblanched) almonds, hazelnuts, pecans and walnuts.
Recipe posted by Nigella
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries for the nigella.com
Add Commentteam cannot be answered here - please instead submit
any questions as "Kitchen Queries".
I made this pie just this weekend for my boyfriend's family. Because he absolutely loves pecans I used pecans only and substituted a bit of the golden syrup for maple. I am itching to try it with all almonds, too, and sprinkle a bit of cinnamon sugar on top. It was really delicious, everybody loved it. For a pie with such large amounts of sugar and syrup it wasn't tooth-achingly sweet - a good thing in my book. Besides, it looks really impressive and stately but it took me about 10 minutes of actual work to make! It is very easy, too, especially the pastry. A really great recipe for Christmas time when you want to make something that looks great and tastes even better and you don't have the energy to follow a twelve-step recipe or get out the cookie cutters.
Posted by HannaBerlin on 29th Nov 2011 at 13.01
Made this beautiful pie, not with golden syrup because I could not find that, but with black syrup. The result was very tasty.
Posted by sanlus on 31st Dec 2011 at 18.08
I'm a 72 year old man with a sweet tooth and If I had found a lady who could make this when I was younger, by golly, I'd have married her on the spot. Thank you Nigella even a kitchen dabbler like myself can make and enjoy this recipe.
Posted by Phocaena on 20th Mar 2012 at 4.18
We made this for Christmas lunch dessert, along with Christmas pudding. We were hosting Americans, and weren't sure if they would go for an old-school British pudding full of suet and dried fruit. We didn't just want to dish up plain old pecan pie to them, so it was cool to have Pecan-plus pie and not have to put in any brain effort to come up with a fresh take. I think they were impressed, and they loved the steamed-for-eight-hours pudding too. In conclusion, this pie kills.
Posted by manonlescaut on 2nd Apr 2012 at 12.50