Miso Pecan Pie

This Miso Pecan Pie is an absolute treat. It's a great way to use miso and comes together in a few simple steps. I love this recipe and serve it up all the time for friends and family. I hope you like it!

Miso is one of those ingredients that I think a lot of people struggle to know how to use, well, this Miso Pecan Pie is a great way to use miso. It's like salted caramel, but better!

This salted pecan pie is such a cosy recipe, perfect for those colder days. It's such a great recipe to make for family get togethers and celebrations including thanksgiving!

I love putting a twist on family-favourite recipes like this pecan pie, so if you're a fan of that too, why not try my Hot Honey Fruit Pastries? They're simple to make and such a crowd-pleaser!

If you're looking for more foods that begin with M, my miso mushroom udon is a great dinner idea!

Jump to:

• Why You'll Love This Recipe
• Recipe Ingredients
• Ingredient Substitutions
• Recipe Variations
• How To Make Miso Pecan Pie
• What To Do With Leftovers
• FAQs
• Miso Pecan Pie

Why You'll Love This Recipe

• Uses basic ingredients - this Miso Pecan Pie recipe uses super simple pantry ingredients. The only thing that you may not have in your kitchen are pecans, but they're really easy to buy from your local supermarket.
• Prepare in advance- if you've got friends or family coming round for dinner and want something to prep in advance, this is such a great recipe to prepare earlier on in the day or even the day before. Plus, the flavours will enhance after time and it'll taste even better by the time you eat it!
• The taste is unreal - the combination of the sweet maple syrup, golden syrup and then the saltiness from the white miso paste is incredible. If you like salted caramel then you're going to absolutely love this recipe.

We all love a sweet pie, but if you're looking for a savoury pie recipe, why not check out my Marry Me Chicken Pie or my French Onion Cottage Pie? They're both so delicious and perfect for another dish to serve at a family gathering!

Recipe Ingredients

Shortcrust Pastry (320g pack): The shortcrust pastry serves as the buttery and flaky base for the miso pecan pie. It provides a delicate texture that complements the rich filling. Its crumbly nature creates a perfect contrast to the gooey pecan filling.

Butter (75g, softened): Butter adds a rich and creamy texture to the filling. It enhances the overall flavour of the pie and contributes to the indulgent taste. Softened butter blends seamlessly with the other ingredients, ensuring a smooth and velvety filling.

Golden Caster Sugar (100g): Golden caster sugar sweetens the filling, balancing the natural bitterness of the miso paste and adding sweetness to the pie. It dissolves easily, ensuring an even distribution of sweetness throughout the filling. The reason we use golden caster sugar in this recipe is because not only does it dissolve more easily, giving the filling a smoother texture, but golden caster sugar has a slight molasses-flavour due to its natural golden colour, which adds depth and richness to the overall taste of the pie.

Golden Syrup (150g) and Maple Syrup (150g): Both golden syrup and maple syrup provide a luscious, syrupy consistency to the pie filling. They offer a deep caramel-like sweetness, making the filling gooey and irresistible. Both help the pie to set once cooled, which is crucial to the structure of the pie.

White Miso Paste (2 tbsp): White miso paste is a Japanese seasoning paste made by fermenting soybeans with salt, koji, and other ingredients. It has a light colour and milder flavour compared to other miso pastes like red miso paste. The shorter fermentation process that white miso undergoes, produces a sweeter and less salty paste. It's used to enhance the flavour of many different types of dishes for example my sticky miso aubergines, miso-marinated eggs, or my creamy mushroom miso udon, and for this specific Miso Pecan Pie, it infuses the filling with a unique umami depth. It adds a subtle savoury note, complementing the sweetness of the syrups and balancing the overall flavour profile.

Eggs (3, beaten): Beaten eggs act as a binding agent for the filling. They provide structure and stability, ensuring that the pie holds its shape while baking. Eggs also contribute to the pie's texture, giving it a silky and custard-like consistency.

Vanilla Extract (½ tsp): Vanilla extract enhances the overall aroma and flavour of the pie. It adds a warm, comforting undertone, harmonising the sweetness of the syrups and creating a more rounded taste. You can also use vanilla paste, which has a thicker consistency.

Pecan Halves (200g): Pecan halves are the star ingredient, imparting a delightful crunch and nutty flavour to the pie. They float to the top while baking, so you'll get a lovely split of crunchy topping and caramel-like filling.

Whipped Cream (to serve): Whipped cream serves as a classic topping for pecan pie. Its light and airy texture provide a refreshing contrast to the dense and sweet pie filling. You could also serve it with single or double cream if you'd rather!

Ingredient Substitutions

Shortcrust Pastry: You could also use puff pastry for a much lighter and puffier pastry. For a gluten-free alternative, consider using gluten-free shortcrust pastry. You can find pre-made gluten-free pastry in many grocery stores or make your own using a gluten-free flour blend. Ensure the pastry is well-chilled and follow the same instructions in the recipe for the best results.

Golden Caster Sugar: If you prefer a less refined sweetener, you can substitute golden caster sugar with coconut sugar. Coconut sugar has a natural caramel-like flavour and blends well with the other ingredients. Keep in mind that coconut sugar is slightly less sweet than regular sugar, so you might adjust the quantity to taste.

Golden Syrup and Maple Syrup : To make the pie refined sugar-free, replace both golden syrup and maple syrup with agave syrup or date syrup. These natural sweeteners maintain the pie's gooey texture and offer a subtle sweetness without the refined sugar content.

White Miso Paste: If you don't have miso paste, then feel free to add in a large pinch of salt, make sure to taste as you go along so that you don't overpower the filling.

Pecan Halves: If pecans are unavailable or you prefer a different nut, try using walnuts, almonds, or a mix of your favourite nuts. Additionally, if you want a nut-free version, consider using roasted seeds like sunflower seeds or pumpkin seeds for a crunchy texture.

Recipe Variations

Vegan Miso Pecan Pie: To make this recipe vegan, replace butter with a plant-based alternative. For the eggs, you can use a flaxseed or chia seed egg substitute: mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water for each egg and let it sit for a few minutes until it thickens. Ensure your pastry is vegan-friendly (many store-bought versions are, but always check the label). Serve up your vegan miso pecan pie with plant-based whipped cream or soy cream.

Reduced Sugar Miso Pecan Pie: To decrease the sugar content, you can reduce both the golden caster sugar and the syrup quantities by half or use natural sweeteners like agave syrup or date syrup. You could also double up on the nuts, to make the pie heavier on the nut side, rather than the sweet filling side. If you choose to double up on the nuts, make half the quantity of sweet filling mixture. Keep in mind that altering the sugar content will affect the pie's texture and sweetness, but it should still taste phenomenal.

Spiced Miso Pecan Pie with Cinnamon: For a spiced version, add 1 teaspoon of ground cinnamon to the filling mixture. Additionally, consider incorporating a pinch of nutmeg and ginger powder for a warm and aromatic flavour profile. These spices will complement the miso and enhance the overall taste of the pie, giving it a delightful autumnal or holiday twist. Adjust the spice quantities to your taste preference, ensuring a balanced and flavourful outcome.

How To Make Miso Pecan Pie

STEP 1: BLIND BAKE YOUR PASTRY

• Preheat your oven to 180C/350F.
• Roll out your pre-bought dough and line the tin.
• Gently press the dough into the sides of the tin without stretching it.
• Train any excess dough by running your knife around the side of the tin. Set aside in the fridge until the oven has reached temperature.

• Once your oven has reached temperature, line the base of your pie with parchment paper and fill with beans or pie weights.
• Bake the pie base for 15 minutes and then remove from the oven and leave to cool while you make the filling.

STEP 2: MAKE YOUR MISO PECAN PIE FILLING

• In a large bowl, add in your softened butter, miso paste, and golden caster sugar. Using an electric whisk, combine the ingredients until soft and fluffy.
• Next up, add in your golden syrup, maple syrup, eggs, and vanilla paste. Whisk until smooth and velvety.

STEP 3: ASSEMBLE YOUR PECAN PIE

• Get your pecan pie pastry and add in half your pecans to the base (you can chop these up finely or leave them in larger chunks, it's up to you!). Scatter and spread evenly.

• Pour in your miso mixture into the pastry.

• Top with the rest of your pecans in a pretty pattern, or just scattered around the top.
• Bake for 30 minutes at 180C/350F, then reduce the temperature to 160C/320F for another 30 minutes.

STEP 4: SERVE UP AND ENJOY

• Once your miso pecan pie is cooked, take it out of the oven and leave to cool in its tin.
• Serve up with whipped cream and enjoy!

What To Do With Leftovers

Storage: To store leftover miso pecan pie, cover it loosely with plastic wrap or aluminum foil and place it in the refrigerator. It's best to consume within 2-3 days to ensure freshness. Pecan pie tends to become denser as it sits, but it still maintains its delicious flavour.

Freezing: To freeze leftover pecan pie, wrap it tightly in plastic wrap, then place it in an airtight container or a resealable freezer bag. Label the container with the date for reference. Pecan pie can be frozen for up to 2-3 months. When you're ready to enjoy it, thaw the pie in the refrigerator overnight.

Reheating: When reheating slices of pecan pie, it's best to do so in an oven. Preheat your oven to 350°F (175°C). Place the slices on a baking sheet and cover them loosely with aluminum foil to prevent excessive browning. Heat for about 10-15 minutes or until the pie is warmed through. This gentle reheating method ensures the pie remains moist and retains its original texture.

FAQs