Prohibition Smokehouse's pecan pie

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself. 

Photo: Linda Robertson
Photo: Linda Robertson
Prohibition Smokehouse's pecan pie 

Makes 1 25cm pie


1¼ cup flour
2 tsp sugar
⅛ tsp salt
½ cup (125g) butter
1 egg

1 cup brown sugar
75g butter
180g corn syrup (Glucose)
½ tsp salt
1½ Tbsp bourbon
2 tsp vanilla essence
2 cups chopped roasted pecan nuts
3 eggs


First gather all your ingredients for the pastry. Put everything except the butter and egg in a food processor and pulse until combined.

Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter.

Add the egg and pulse 1 to 2 times - don't let the dough form into a ball in the machine (if the dough is very dry add up to a tablespoon more of cold water). Remove from the machine and bring the dough together by hand.

Shape the dough into a disc, wrap with cling film and refrigerate until thoroughly chilled, at least 1 hour.

On a lightly floured surface, roll the dough with a rolling pin into a 30cm circle about 3mm thick. Transfer to your pie mold and trim the edges leaving about 2cm hanging over the edge.

Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for about 30 minutes.

Set the oven to 160degC. Put a piece of baking paper over the pie shell and fill with dried beans or rice. Bake for about 20 minutes (or less) until the dough is set.

Remove the paper and beans or rice. Continue baking until the pie shell is lightly golden brown (about 10 more minutes).

Combine the butter, brown sugar, corn syrup and salt. Bring to the boil over a medium heat and, stirring constantly, continue to boil for 1 minute.

Remove from heat and stir in the pecan nuts, bourbon and vanilla essence. Set aside to cool. Once cooled, add the eggs and mix until smooth. Pour the filling into the hot crust.

Bake on the lower rack until the edges are set but the centre is slightly loose, about 40 to 45 minutes. Serve slightly warm or at room temperature.

- Recipe requested by Ray Pilley.  Recipe provided by the Prohibition Smokehouse.

• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.


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