Classic Pecan Pie Recipe with Golden Syrup

Classic Pecan Pie Recipe with Golden Syrup

This is a delicious and beautiful classic Pecan Pie. Soften creamy filling made with golden syrup, brown sugar and whipping cream then baked into a homemade flaky pie crust. Just one bite will send your taste buds singing.

 

Pecans a luxury 

I must be honest, before we came here to Israel. I used pecan very sparingly. They use to be so expensive in Asia and not very common to find.
But they grow here, so not only are they in abundant but also affordable and the best in quality. I use them where ever and when ever I can. I even toss them in my stir fry dishes.

This has got to be my Rhea’s second favorite pie! 

Yes! this has got to be her second favorite pie. She loves nuts and her first favorite is Macadamia. And I make a delicious macadamia Tart that she LOVES!
Loves it so much she doesn’t like to share it. Which reminds me – I wonder why I have still have not shared that with you..
Ok.. will add it to the list of future recipes. You will love it.

I make this almost every year for  the full family on Independence day BBQ party. It’s become a tradition. I’m usually the one in charge of desserts in the family as you can tell being a cake decorator by profession no one wants to bring dessert except – tell Veena to bring cake! I’m not complaining.

What is Golden Syrup 

Actually Golden syrup is simple caramelized sugar syrup. We usually buy it from the store but making it at home is super easy too.  May be some day I’ll make a post with step by step for you. It’s usually made in two parts.

• Part one – you make a simple syrup with sugar and little water.
• Part Two –  you caramelized a little more sugar until it’s golden.
• Then slowly add part one to part two in small batches
• Cook on low until syrup.
• Cool and use as directed in the recipe.

Let’s talk ingredients and substitutes

• Pecans – Well it’s a pecan pie so – yes we need pecans. Having said that, you could make this with hazelnuts, or macadamia nuts too.
• Golden Syrup – I like the golden color and taste that golden syrup add to this pie. I have tired Corn Syrup and while it works great as a recipe I still think Golden Syrup does the trick for me. So yes, if you must you can substitute with corn syrup.
• Brown Sugar – I have used both on different occasions – light an dark. And while they both work great as a recipe personally, I like using the light brown sugar over the dark brown sugar. I think I much prefer the light taste of molasses instead of the dark.
• Cream – Yes, I know! You are surprised ? I have cream in this recipe. I love making things more creamy and rich but in this case I do think it does an amazing job. As you can see there is golden syrup and brown sugar so the pie is sweet and the cream just helps make that sweetness a bit more soft. Can’t explain but you must try it and see for yourself.
• Lemon– Yes, yes, yes, we need lemon.. and no; you do not taste the lemon. The lemon just helps cut that sweetness. So do not omit the lemon.

In these progress pictures here – I have used Dark Brown sugar but don’t have the pie to show you lo. Sorry!

Homemade Sweet Short Crust Pastry 

You can use use store bought pastry for this of course but I hope you will try my homemade sweet short crust pastry. I have a long long post packed with details, instructions and step by step to help you succeed.  If you are new to making pastry crust then I highly recommend using my detailed post – Homemade Sweet Short Crust Pastry 101 – Recipe and step by step 

Recipe – Classic Homemade Pecan Pie with Golden Syrup 

Tools 

• 9 inch Pie Pan or sometimes I use a Tart Pan.
• Whisk
• Wooden Spoon
• Baking Bowls.

Ingredients

For the pastry

• All Purpose Flour – 180 grams (1 1/2 cup)
• Unsalted Butter – 113 grams (1/2 stick – 1/2 cup or 4 oz)
• Salt 1/4 tsp
• Sugar – 50 grams (1/4 cup)
• Egg Yolk – 1 large
• Chilled Water – 2 to 4 tbsp  

For the filling

• Dark Brown Sugar – 200 grams (1 cup)
• Golden syrup – 1/3 cup  (78 ml)
• Melted butter – 1/3 cup (78 ml)
• Whipping cream – 1/3 cup (78 ml)
• Large Eggs – 3 nos
• Salt – 1/4 tsp
• 200 grams Pecan halves (divided) – 200 grams (7 oz)
• Lemon Juice – 2 tbsp
• Vanilla – 1 tbsp

Method

Make the pastry crust 

• Measure the flour, salt and sugar in a metal bowl and leave in the fridge for an hour
• Use fork or pastry blender to cut the butter into the flour.
• Continue until you will have a crumbly mixture.
• Add the egg yolk and try to incorporate as much as you can.
• Add a tbsp chilled water – more if needed.
• Gather all the crumbs into a ball.
• Wrap in cling or plastic wrap and chill for at least an hours
• When chilled roll and drape a 9″ tart pan with the pastry.
• Prick the tart with the tings of a fork and pre-bake for 10 minutes.
• Let cool slightly while you make the filling

Prepare the filling:

• Turn the oven temperature up to 170 C/340 F.
• Save some pecans for the top and chop the rest into small pieces.

• In a bowl and whisk combine – Brown sugar, melted butter, golden syrup, salt, Vanilla and lemon juice.
• Whisk well for about 2 minutes until sugar is almost dissolved.
• Add in the eggs one at a time mixing thoroughly.
• Next add cream – stir to combine
• Followed by the chopped pecans.

• Pour the pecan mixture into the pre-baked pastry tart

• Top the filling with the saved pecan halves arranging them to look pretty.

• Place in the oven on the middle rack and bake for 40 to 45 minutes at 170 C/340 F
• When baked you will see that the pie has slightly risen and is firm to touch.
• It will sink back as it cool.

Save this recipe for later on Pinterest 

Recipe Card – Pecan Pie (Filling and Baking)

Recipe Card – Short Crust Pastry 

Try  to resist this.. yum….