For 8 people – preparation time: 20 min, baking time: 35 min


  • 1 packet short crust pastry (or make your own)
  • 4 eggs
  • 200 to 250g brown sugar
  • 55g butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons flour
  • 300g marula nuts


  1. Blind bake the short crust pastry (in a tart tin of 26cm diameter) for about 10 minutes at 180°C.
  2. Mix the eggs, sugar, butter, vanilla and flour.
  3. Toast the marula nuts (for 10 minutes). This will help remove most of the skins as well.
  4. Coarsely chop half of the nuts and add them to the mixture. Pour the egg mixture into the pie pan and sprinkle the remaining nuts on top.
  5. Bake the pie at 200°C for 10 minutes then reduce temperature to 170°C. Continue cooking for 10 to 15 min.
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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.