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Serves 8


4 oz. pecans, coarsely chopped
4 oz. pecans, halved
6 oz. butter
4 sheets filo pastry
3 oz. soft brown sugar
1/2 cup half and half cream
1 cup fresh maple syrup
4 oz. bittersweet chocolate chips, melted
finely grated rind of 1 lemon
2 tbsp. fresh lemon juice
1 egg, beaten
6 oz. chocolate chips


Preheat oven to 350 F (180 C). Roast pecan halves. Melt 2 oz. butter and spread across each pastry sheet.

Heat sugar, cream and chocolate chips until smooth. Add lemon rind, lemon juice and egg. Whisk in. Fold in crushed pecans.

Line base and edges of a 9 inch cake pan with filo pastry. Crimp edges. Pour in pecan mixture. Sprinkle chocolate chips on top and place pecan halves randomly across. Bake for 25 minutes until set. Serve cold.