Lucy M. When mary berry pecan pie graced our screens on The Great British Bake Off, home bakers everywhere took notice. The beloved baking icon has perfected this Southern classic with her signature precision and elegance. What makes her version special? It’s all about the balance of taste. Not too sweet, perfectly textured, and surprisingly simple to make. If you’ve been intimidated by pecan pie before, Mary’s straightforward method will change everything. This is the recipe you’ll return to again and again.
Why You’ll Love this Mary Berry Pecan Pie
Several reasons make this Mary Berry pecan pie worth every minute in the kitchen, but I’ll start with the most obvious one: that buttery shortcrust pastry base. It’s tender, crumbly, and holds up beautifully against that gooey filling without getting soggy. Then there’s the maple syrup situation, which gives you deep, caramel-like sweetness that’s way more interesting than corn syrup versions. The pecans toast perfectly while baking, adding that essential crunch. And honestly, the light muscovado sugar brings a subtle molasses note that makes everything taste more complex, more grown-up, more worth the calories.
While Mary Berry’s Maple Pecan Pie offers nutty, caramel sweetness, Mississippi Mud Pie delivers intense chocolate indulgence for cocoa lovers.
What Ingredients are in Mary Berry Pecan Pie?
The foundation of this Mary Berry maple pecan pie starts with a proper rich shortcrust pastry that sets it apart from American-style versions. The combination of all-purpose flour, confectioners’ sugar, and cold cubed butter creates that signature crumbly texture, while an egg yolk adds richness and helps bind everything together. The filling is where the magic happens, relying on light muscovado sugar for depth, real maple syrup for authentic flavor, and plenty of pecan halves for that essential nutty crunch.
For the rich shortcrust pastry:
- 1⅓ cups (175g) all-purpose flour, plus extra for dusting
- 2 tbsps (15g) confectioners’ sugar
- ⅓ cup (75g) salted butter, cubed
- 1 extra-large egg yolk
- About 1 tbsp cold water
For the filling:
- 2 tbsps (30g) salted butter, softened
- ¾ cup + 3 tbsps (175g) light muscovado sugar
- 3 extra-large eggs
- ⅔ cup (200ml) maple syrup
- 1 tsp vanilla extract
- 1½ cups (150g) pecan halves
The quality of your maple syrup matters greatly here, so opt for pure maple syrup rather than pancake syrup or imitation varieties. Light muscovado sugar can be substituted with dark brown sugar if needed, though you’ll lose some of that distinctive molasses complexity. Make sure your butter is properly cold for the pastry but softened for the filling, as the different temperatures affect texture in each component. Fresh pecans also make a noticeable difference, so check that yours aren’t stale or rancid before using them.
How to Make this Mary Berry Pecan Pie
- Begin by preparing the rich shortcrust pastry, which forms the foundation of this elegant dessert. In a food processor, combine 1⅓ cups (175g) all-purpose flour, 2 tbsps (15g) confectioners’ sugar, and ⅓ cup (75g) salted butter that has been cubed.
- Whiz the mixture until it resembles fine breadcrumbs, then add 1 extra-large egg yolk and about 1 tbsp cold water. Continue processing until the dough comes together in a firm ball.
- Wrap the dough in plastic wrap and refrigerate for approximately 30 minutes to allow the gluten to relax and the butter to firm up, which will result in a more tender, flaky pastry.
- While the pastry chills, preheat the oven to 400°F and prepare a 9-inch fluted tart pan with a removable bottom. Once the dough has rested, roll it out on a lightly floured work surface and carefully line the tart pan.
- Prick the pastry all over with a fork to prevent it from puffing up during baking, then line it with parchment paper or foil and fill with pie weights. This blind baking step guarantees the pastry cooks evenly and maintains its structural integrity before the filling is added.
- For the filling, cream together 2 tbsps (30g) softened salted butter and ¾ cup + 3 tbsps (175g) light muscovado sugar until light and fluffy.
- Beat in 3 extra-large eggs one at a time, verifying each is fully incorporated before adding the next. Stir in ⅔ cup (200ml) maple syrup and 1 tsp vanilla extract until well combined, then fold in 1½ cups (150g) pecan halves.
- Pour this luscious mixture into the prepared pastry shell and bake until the filling is set yet still slightly soft in the center, creating that signature texture that Mary Berry’s pecan pie is known for.
Mary Berry Pecan Pie Recipe
Ingredients
Method
- Begin by preparing the rich shortcrust pastry, which forms the foundation of this elegant dessert. In a food processor, combine 1⅓ cups (175g) all-purpose flour, 2 tbsps (15g) confectioners' sugar, and ⅓ cup (75g) salted butter that has been cubed.
- Whiz the mixture until it resembles fine breadcrumbs, then add 1 extra-large egg yolk and about 1 tbsp cold water. Continue processing until the dough comes together in a firm ball.
- Wrap the dough in plastic wrap and refrigerate for approximately 30 minutes to allow the gluten to relax and the butter to firm up, which will result in a more tender, flaky pastry.
- While the pastry chills, preheat the oven to 400°F and prepare a 9-inch fluted tart pan with a removable bottom. Once the dough has rested, roll it out on a lightly floured work surface and carefully line the tart pan.
- Prick the pastry all over with a fork to prevent it from puffing up during baking, then line it with parchment paper or foil and fill with pie weights. This blind baking step guarantees the pastry cooks evenly and maintains its structural integrity before the filling is added.
- For the filling, cream together 2 tbsps (30g) softened salted butter and ¾ cup + 3 tbsps (175g) light muscovado sugar until light and fluffy.
- Beat in 3 extra-large eggs one at a time, verifying each is fully incorporated before adding the next. Stir in ⅔ cup (200ml) maple syrup and 1 tsp vanilla extract until well combined, then fold in 1½ cups (150g) pecan halves.
- Pour this luscious mixture into the prepared pastry shell and bake until the filling is set yet still slightly soft in the center, creating that signature texture that Mary Berry’s pecan pie is known for.
Notes
How to Prevent Soggy Pecan Pie Crust
A soggy bottom can ruin an otherwise perfect pecan pie, but Mary Berry’s technique ensures a crisp, flaky crust every time. The key is blind baking—pre-baking your pastry shell with parchment paper and baking beans at 400°F (200°C) for 15 minutes. After removing the beans, bake for another 5 minutes to dry out the base completely. This creates a sealed, golden barrier that prevents liquid filling from seeping through. Additionally, chilling your pastry dough for at least 30 minutes before rolling helps maintain structure and prevents shrinkage. Pour the filling into the still-warm pre-baked shell to create an immediate seal. Using quality butter in your pastry also creates natural waterproof layers, keeping moisture in the filling where it belongs.How to Prevent Soggy Pecan Pie Crust
A soggy bottom can ruin an otherwise perfect pecan pie, but Mary Berry’s technique ensures a crisp, flaky crust every time. The key is blind baking—pre-baking your pastry shell with parchment paper and baking beans at 400°F (200°C) for 15 minutes. After removing the beans, bake for another 5 minutes to dry out the base completely. This creates a sealed, golden barrier that prevents liquid filling from seeping through. Additionally, chilling your pastry dough for at least 30 minutes before rolling helps maintain structure and prevents shrinkage. Pour the filling into the still-warm pre-baked shell to create an immediate seal. Using quality butter in your pastry also creates natural waterproof layers, keeping moisture in the filling where it belongs.
Mary Berry Pecan Pie Substitutions and Variations
Looking for ways to switch things up with this classic pie? I’ve got you covered. Swap the pecans for walnuts if that’s what you have on hand, though the texture will be slightly less buttery. You can use dark brown sugar instead of light muscovado for deeper molasses notes. Golden syrup works brilliantly in place of maple syrup, giving you a more traditional British flavor. Want it less sweet? Cut the sugar down to ⅔ cup, but honestly, it’s a dessert, so I wouldn’t go much lower. Add a pinch of cinnamon or bourbon for extra warmth.
What to Serve with Mary Berry Pecan Pie
Once you’ve nailed your pecan pie variation, the real question becomes what actually goes on the plate next to it. I’m a firm believer in vanilla ice cream, the kind that melts into those warm, gooey corners and creates little rivers of cream. Whipped cream works too, especially if you dollop it on with reckless abandon. Some folks swear by sharp cheddar cheese, which sounds wild but actually balances the sweetness. Coffee’s non-negotiable for me, something dark and strong that cuts through all that maple syrup. What’s your move here, team vanilla or team whipped?
Final Thoughts
Every single time I think about this maple pecan pie, I’m reminded that some recipes just get it right without trying too hard. Mary Berry’s version doesn’t need fancy tricks or complicated steps. It’s just butter, pecans, maple syrup, and that perfectly crumbly shortcrust working together like they’ve been friends forever. I mean, isn’t that what we want from dessert? Something that tastes like you fussed for hours but actually didn’t make you want to cry in the kitchen. This pie delivers that exact feeling, warm and honest, without any pretense whatsoever.
