An absolute classic pecan pie made with golden syrup and delicious pecans perfect for Thanksgiving or Christmas.

Classic Pecan Pie Recipe with Golden Syrup

This is a delicious and beautiful Pecan Pie with homemade shortcrust pastry but with an ever so little twist. Soft 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.
4.97 from 26 votes
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Course: Dessert
Cuisine: American
Keyword: Christmas, Classic, Nuts, Pecan, Pecan Pie, Pie, Thanksgiving
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 9 servings
Calories: 411kcal
Author: Veena Azmanov


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


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.



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: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg