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.
Classic Pecan Pie Recipe with Golden Syrup
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.
Classic Pecan Pie Recipe – Homemade Pecan Pie Recipe
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.
Classic Pecan Pie Recipe – Homemade Pecan Pie with Golden Syrup
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!
Classic Pecan Pie Recipe with Golden Syrup and Dark Brown Sugar here
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
Short Crust Pastry for Classic Pecan Pie Recipe
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
Classic Pecan Pie Recipe – Pre baked Short Crust Pastry
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.
Classic Pecan Pie Recipe
- 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.
Classic Pecan Pie Recipe with golden syrup
- Pour the pecan mixture into the pre-baked pastry tart
Classic Pecan Pie Recipe – Homemade Pecan Pie filling
- Top the filling with the saved pecan halves arranging them to look pretty.
Classic Pecan Pie Recipe – Homemade Pecan Pie
- 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.
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Classic Pecan Pie Recipe with Golden Syrup and Homemade Pastry Crust
Recipe Card – Pecan Pie (Filling and Baking)
Classic Homemade Pecan Pie Recipe with Golden Syrup
Prep
Cook
Total
Yield 9" Pie
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.
Ingredients
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
Instructions
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.
Courses Dessert
Cuisine American
Nutrition Facts
Serving Size 100 g
Amount Per Serving | ||
|---|---|---|
Calories 411 | ||
% Daily Value | ||
Total Fat 27.4 g | 42% | |
Saturated Fat 9.5 g | 48% | |
Unsaturated Fat 17.7 g | ||
Trans Fat 0.2 g | ||
Cholesterol 98 mg | 33% | |
Sodium 137 mg | 6% | |
Total Carbohydrates 37.8 g | 13% | |
Dietary Fiber 2.2 g | 9% | |
Sugars 23.2 g | ||
Protein 5.8 g | 12% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe Card – Short Crust Pastry
Homemade Sweet Short Crust Pastry
Prep
Cook
Inactive
Total
Yield 8 servings
Homemade sweet short crust pastry is the perfect base for many dessert tarts and pies. It’s Rich, sweet and melts in the mouth with a biscuit like crumb. These simple, easy to follow step by step instructions will have you making this pastry like a pro.
Ingredients
- 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
Instructions
Prepare Pate Sucre aka Shortcrust Pastry
- Ensure the butter is chilled - cut into cubes
- Measure the flour, salt and sugar in a metal bowl.
- Leaving the bowl in the fridge for an hour will help keep the dough cold
- Use a fork, pastry blender or your finger tips to cut the butter into the flour.
- When using your finger tips be gentle, squishing the butter, flattening them cubes in the flour.
- You start with big crumbles first and as you continue the crumbs become smaller.
- Continue until you will have a crumbly mixture similar to coarse bread crumbs.
- Add the egg yolk and try to incorporate as much as you can.
- Lastly add 2 tbsp chilled water bringing the crumbs together
- Add more water only if needed to bring the dough into a ball
- Gather all the crumbs into a ball.
- Wrap in cling or plastic wrap and chill for at least 20 to 30 minutes until firm enough to roll.
Roll the Pate Sucre' /Shortcrust Pastry
- Dust the work surface with flour
- Open the dough and roll carefully from the center out turning as you go.
- If you the dough is cracking too much means it's too cold, let it rest a few minutes then roll again.
- Use your tart pan as a guide to know how big you need it.
- When you reach the desired size - transfer the dough to the tart pan.
How to transfer the shortcrust Pastry
- To transfer the dough carefully roll it around your rolling pin, lift the rolling pin to the tart pan and unroll it.
- Alternatively, gently fold the disc in half and then quarter. Pick and place the quarter in the pan and unfold it.
- Carefully make sure the disc is evenly spread in the pan.
- Press down on the side walls of the tart so the pastry covers the pan well.
- To remove excess dough- just run the rolling pin on the edges of the tart.
- This should give you perfect edges; if necessary neaten with your finger tips.
- Let cool in the fridge for 15 minutes
Prepare for Baking the Pate Sucre' aka Shortcrust Pastry
- Pre heat the oven to 190 C / 380 F
- Prick the pastry all over with the tines of a fork to prevent the dough form puffing.
- Line the pastry with baking/parchment paper and pour in some baking beans or pie weights.
- The easiest way to line the tart with parchment is to crumple the parchment paper completely first then open it up.
- The crumbled surfaces works better to line the paper in the dough. Try it.
- Pie weight are nothing but uncooked rice or beans. These can be used many times so save them and use them every time you bake your crust.
For a Pre-baked Shortcrust Pastry
- Bake in a pre heated oven for 10 minutes.
- Remove the baking / parchment paper and pie weight
- Continue baking for 10 to 15 minutes more until lightly golden
- Cool on a wire rack completely before you take it out of the tart pan.
- This shortcrust pastry is fully baked so you can fill it with your choice of fillings
- Serve as directed in the recipe.
For a Partially Baked Shortcrust Pastry
- Bake in a pre heated oven for 10 minutes with the pie weights.
- Remove the baking /parchment paper and pie weights.
- Add filling ingredients as per your recipe
- Continue to bake for as long as the recipe states.
- Cool on a wire rack completely before you take it out of the tart pan.
- Serve as directed in the recipe
Nutrition Facts
Serving Size 49 g
Amount Per Serving | ||
|---|---|---|
Calories 214 | ||
% Daily Value | ||
Total Fat 12.2 g | 19% | |
Saturated Fat 7.5 g | 38% | |
Unsaturated Fat 4.2 g | ||
Trans Fat 0.5 g | ||
Cholesterol 53 mg | 18% | |
Sodium 76 mg | 3% | |
Total Carbohydrates 23.5 g | 8% | |
Dietary Fiber 0.6 g | 2% | |
Sugars 6.3 g | ||
Protein 2.8 g | 6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Try to resist this.. yum….
Classic Pecan Pie Recipe – Homemade Pecan Pie
Your pecan pie looks so good. I haven’t made a homemade pecan pie in about 20 years since I lived in Georgia and could pick my own pecans. The golden syrup sounds so much better than using corn syrup. I can’t wait to try your recipe!
Thank you Arlene.. I have to make it often Arlene. Ziv and my little Rhea are crazy about Pecan Pie.. Yeah I too prefer golden syrup over corn syrup
Please tell me what golden syrup is? I can’t wait to try this!
Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. I will add a picture to the post..
Pecan pie is a weakness of mine, this looks perfect! Can’t wait to try it!
yeah I know what you mean.. Ask my husband it’s a big weakness for him.
OK…this classic dessert is always a hit. Here in Canada finding Golden Syrup is a challenge. My husband’s grandparents were from England…and he is very aware of this tasty syrup. I am always on the lookout…but not easy to find. I love Pecan Pie!!
I know some people don’t find it so easily but I really like it better than corn syrup
Your pie looks so beautiful! I love the topping and the use of golden syrup. So perfect for celebrations.
Thank you Tara…!
Pecans are my absolute favorite, so I’m happy for you that now you have them in more abundance. Great use in this classic pie. And happy side note: I’ve been working on a tart recipe for the last 10 days, and the crust is just too wholesome in a not so appetizing way/ and now that I am reading this I realize that my ratio for the fat to flour is way off in the crust. Think I’ll click through and read your whole post about it Veena.
Aww so happy to here this helped a bit. Yes, do read the whole post.. I do blabbera lot but it interesting blabber. ahha
I could do with a big slice of this pie now with cream. Amazing recipe
Thank you Bintu.
Love how detailed and tasty this recipe is! Can’t wait to try!
Thanks Jenn..