Classic Pecan Pie Recipe with Golden Syrup

This is a delicious and beautiful classic Pecan Pie with an ever so little twist. Soften creamy filling made with golden syrup, brown sugar and whipping cream with toasted pecans then baked into a homemade flaky pie crust. The perfect classic dessert for your next festive dinner with family and friends on Thanksgiving or Christmas. 

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I must be honest before we came here to Israel, I used pecans 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 whenever I can. We even toss them in my stir-fry dishes and salads. I call that luxury.

Yes! this has got to be my Rhea’s 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. If you like macadamia you absolutely must-try my macadamia tart. I tell you it’s the BEST!

It’s all about pecan pie

This pecan pie is an absolute luxury. If you have been following me on this blog for a while then you know just how much I love pecan pie by the many pecan pie variation I’ve made. Like my Upside Down Pecan Pie Cake is an absolute treat, the Ultimate Pecan Pie Brownies is to die for, Pecan Pie Granola is like the best breakfast brunch you can ask for with a wonderful flavor of maple.

And of course, the many other pecan desserts like the Chocolate Pecan Cake is an absolute luxury rich and delicious as it is flourless aka gluten-free, and if you love butterscotch you must try my Butterscotch Chocolate Pecan Squares,  nothing beats a crumbly Chocolate Pecan cookies during the week, and Pecan Marzipan Truffles as Christmas treats. Told you I wasn’t kidding when I said I like pecans. 

Now, this pecan pie I make every year for the full family for Christmas. I know in the US, this classic is usually associated with Thanksgiving.  For me, Pecan Pie on Christmas is the 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.

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What is Golden Syrup 

Actually, Golden syrup is simple caramelized sugar syrup often referred to as invert sugar. It helps prevent crystallization in baked goods and desserts especially as they cool.  I usually buy it from the store but I remember back home my mom had to make it herself since it wasn’t available.  So if you can’t find it you can make it at home too. It’s usually made in two parts. If you want me to make a post let me know and I’ll add that to the list of basic recipes for the future.

• Part one – you make a simple syrup with sugar and water.   (1 1/4 cup water and 2 1/2 cup sugar)
• Part Two –  you caramelized a little more sugar until it’s deep golden- (1/2 cup sugar with 3 tbsp water)
• Then slowly add part one to part two in small batches
• Cook on low until syrupy usually take about 40 to 50 minutes. 
• Add a slice of lemon to prevent crystallization while the syrup is cooking
• Cool and use as directed in the recipe. 
• The syrup gets thicker as it cools

Tate & Lyle, Syrup Golden, 454 Gram

List Price:$8.78

Price:$8.78

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Homemade Pie Crust

You can use store-bought pastry for this of course but I hope you will try my homemade Pie Crust. As you can see in the video below it really is so simple and easy.  If you love baking often and want to learn the art of making THE PERFECT PIE CRUST? I have a post called Homemade Pie Crust Recipe – Pie Crust 101 with detailed instructions, and step by step to help you succeed. It also has a video so you can see just how simple and easy it is to make homemade pie crust.

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Recipe – Classic Homemade Pecan Pie with Golden Syrup (Save/Pin) 

Useful Tips and Tools 

• Ideally a pie should be made in a Pie Pan but I always use my 9-inch Tart Pan. I just love how beautiful this pie looks in a tart pan. 
• A simple recipe like this does not need any major appliances. So, a simple mixing bowl and Whisk is a great start. 
• A baking tray is absolutely necessary when baking pies and tarts and lining it with parchment paper makes for easy clean-up. 
• You will need a chopping board and kitchen knife to chop the pecans. Chop the pecan small that way you will be able to cut pretty slices. Leaving large pieces of pecans usually leads to a crumbly mess when cutting.  

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Ingredients

For the pastry

• All-purpose flour – 190 grams (1 1/2 cup) 
• Unsalted butter – 113 grams (1/2 stick – 1/2 cup or 4 oz)
• Salt – 1/4 tsp
• Sugar – 1 tbsp 
• Chilled water – 2 to 4 tbsp  
• Vanilla – 1 tsp (optional) 

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
• Pecan halves (divided) – 200 grams (7 oz)
• Lemon juice – 2 tbsp
• Vanilla – 1 tbsp

In these progress pictures here – I have used Dark Brown sugar but don’t have the pie to show you lo. Sorry, it was gone before I took pictures.

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Method

Make the pastry crust 

• The video below shares food-processor method. 
• 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 vanilla and two tablespoons chilled water – more if needed to form a ball
• 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 in a preheated oven at 190 °C/ 380 °F.
• Let cool slightly while you make the filling.

Prepare the filling

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

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• 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.

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

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

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• 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.
• Enjoy!

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Classic Pecan Pie Recipe with Golden Syrup

Author: Veena Azmanov

This is a delicious and beautiful classic Pecan Pie with an ever so little twist. Soften creamy filling made with golden syrup, brown sugar and whipping cream with toasted pecans then baked into a homemade flaky pie crust. The perfect classic dessert for your next festive dinner with family and friends on Thanksgiving or Christmas. .

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Christmas, Classic, Nuts, Pecan, Pecan Pie, Pie, Thanksgiving

Adjust Servings Here: 9 servings

Calories: 411kcal

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Ingredients

For the Pie Crust

• 190 grams All purpose flour
• 113 grams Unsalted butter
• 1/4 tsp Salt
• 1 tbsp Sugar
• 1 tsp Vanilla
• 2 tbsp Chilled water up to 4 tbsp  

For the filling

• 200 grams Dark brown sugar
• 78 ml Golden syrup
• 78 grams Melted butter
• 78 ml Whipping cream
• 3 Eggs large
• 1/4 tsp Sal
• 200 grams Pecan halves divided
• 2 tbsp Lemon Juice
• 1 tbsp Vanilla

Metric - US customary

Conversions - Please switch between Metric & US for more measurement options

Instructions

Make the Pastry Crust (video shows food-processor method)

• 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 vanilla and about two tablespoons chilled water – more if needed to form a ball.
• 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 in a preheated oven at  190 °C/ 380 °F. 
  Let cool slightly while you make the filling.

Prepare the filling:

• Reduce the oven temperature 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.

Recipe Video

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Nutrition Information

Serving: 100g | Calories: 411kcal | Carbohydrates: 37.8g | Protein: 5.8g | Fat: 27.4g | Saturated Fat: 9.5g | Polyunsaturated Fat: 17.7g | Monounsaturated Fat: 0g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 137mg | Potassium: 0mg | Fiber: 2.2g | Sugar: 23.2g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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A collection of Sweet Pastry Recipes for Tarts, Pies, and More.