pecan pie Recipes

pecan pie

I realize this is an unpopular opinion and that you might even revoke my internet food ranting license for saying this, but I’m not particularly bothered by corn syrup in recipes. For me, it’s more of a math thing. It mostly shows up in things nobody is eating for underlying health benefits and we all understand we’re only supposed to enjoy in moderation (candies, caramels, etc.) so it’s hard to get up in arms over a glug of it in a recipe that yields a few dozen tiny items one might eat one or two a day of a few times a year. [I will now duck until you’re all done yelling.]


what we'll need
make the filling

What does bother me about it however is that it’s just plain bland — it tastes like sweet nothingness, and while I can shrug this off in small quantities, in larger amounts, it’s particularly a bummer. I mean, if we are going to eat something that’s largely comprised of sugar, wouldn’t we rather that sugar taste like something? And this is why when it comes to pecan pie, there’s a whole extra dynamic of deeply toasted, luxurious flavor that can be instantly tasted by using golden syrup instead of corn.

add the eggs, once cooled a bit
all butter, really flaky pie dough
blind-bake the crust, if you wish
into the shell

Thus, here is the pecan pie recipe I’ve been promising you for most of the decade this site has been around. There’s no excuse for taking so long, I just figured most people were happy with the way they already made it and didn’t need my help, especially when help came in the form of an ingredient that must be tracked down. But then I made pecan pie both ways and the one with golden syrup, dark brown sugar and deeply toasted nuts was not even on the same level, it doesn’t even feel fair to compare them. These three things will send your pecan pie game into the stratosphere, into the otherwordly realm. If I’m going to make pecan pie just once a year, this is the only way I’ll do it.

pecan pie
pecan pie

One year ago: Pretzel Parker House Rolls
Two years ago: Cranberry Orange Breakfast Buns
Three years ago: Spinach Salad with Warm Bacon Vinaigrette
Four years ago: Gingersnaps
Five years ago: Sweet Potatoes with Pecans and Goat Cheese
Six years ago: Swiss Chard and Sweet Potato Gratin
Seven years ago: Home Fries, Apple Pancakes and Fennel, Proscuitto and Pomegranate Salad
Eight years ago: Apricot and Walnut Vareniki and Chicken with Chanterelles and Spring Onions
Nine years ago: Chocolate Stout Cake, Couscous and Feta-Stuffed Peppers and Classic Grilled Cheese with Cream of Tomato Soup

And for the other side of the world:
Six Months Ago: Toasted Marshmallow Milkshake
1.5 Years Ago: Five Different Egg Sandwiches
2.5 Years Ago: Japanese Vegetable Pancakes
3.5 Years Ago: Chocolate Buckwheat Cake
4.5 Years Ago: Vermontucky Lemonade

Pecan Pie

Here are my rules for a really excellent pecan pie:
1. Toast your nuts! You must, you must. Do you want it to taste intensely like pecans, or just a caramel crunch? Toast your nuts.
2. Dark brown sugar trumps light brown because more molasses, more flavor.
3. Golden syrup tastes amazing here, and is worth the trouble of tracking it down. (See more, below.)
4. If you use golden syrup, do not add more than a pinch of salt. It contains a bit of sodium, more than corn syrup, and I’ve learned the hard way.
5. A tiny bit of cider vinegar (trust me) really helps balance out the aching sweetness of a gooey caramel pie.
6. Finally, if you gild the lily (of course you do), add some chocolate: After rolling out and parbaking your crust (if desired), place it in the freezer until solid, about 15 minutes. Melt 4 ounces of semi- or bittersweet chocolate chunks with 1/4 cup heavy or whipping cream until smooth. Spread over bottom of cooled crust. Freeze the crust again until the chocolate is solid, about another 20 minutes, before pouring in pecan mixture.

More about golden syrup: Golden syrup a light treacle or cane sugar syrup and if that didn’t sound delicious enough, it’s lightly toasted with a pinch of salt, giving it a caramel-ish vibe that’s so incredible, it’s no wonder it’s not just used as a sweetener in candies but straight out of the bottle over pancakes and hot cereal. (Something that would be flat-out gross with corn syrup.) In a classic pecan pie? Incomparable. A UK product, it’s becoming more and more available in the U.S. as people look for corn syrup alternatives. It’s easy to buy online, and if you have a local store that reliably sells it, give it a shout in the comments and I’ll try to make a list.

Crust:
1 1/4 cups (155 grams) all-purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed

Filling
6 tablespoons unsalted butter
1 cup packed dark brown sugar
3/4 cup golden syrup (see Note up top)
A pinch or two of sea salt
2 cups (225 grams) pecan halves
1 teaspoon apple cider vinegar
1 tablespoon bourbon (optional)
2 teaspoons vanilla extract
3 large eggs

Make the pie dough:

  • By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.

Form the crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. If not parbaking, place in fridge until ready to fill. If parbaking, place in freezer for 20 minutes, until solid.

Par-bake the crust: [Optional, but will lead to a crispier base.] Heat oven 400°F (205°C). Line frozen crust with lightly buttered or oiled foil. Fill with pie weights, dried beans or pennies. Bake on a rimmed baking sheet for 20 minutes. Carefully remove foil and weights and let cool a little before filling.

Heat oven: (Or reduce oven heat, if you just par-baked your crust) to 350°F (175°C).

Prepare filling: Spread pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. Set aside until needed. If you like smaller bits, you can chop them, or as shown here, chop half of them (although I usually leave them whole).

In medium saucepan, combine butter, brown sugar, golden syrup and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in pecans, cider vinegar, vanilla and bourbon (if using). Pour into a bowl (so that it cools faster) and set the mixture aside to cool a little, about 5 to 10 minutes. Then, whisk in one egg at a time until combined. Pour mixture into prepared pie shell.

Bake: For 40 to 45 minutes. The pie is done with the edges are set and puffed slightly and the center is slightly firm to the touch but still has some jiggle to it. Cool on a rack. Serve slightly warm or room temperature.

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423 comments on pecan pie

  1. This looks amazing! My one gripe with pecan pie is not the flavor, but more than gelatinous quality that comes from (perhaps?) skimping on pecans. What is this one like? Crunchy? Gooey?

  2. Nice! I’ve been making Pioneer Woman’s version, but replacing most or all of the corn syrup with golden syrup (sometimes a bit of maple, too), for similar reasons to those you mentioned. And I’ve been toasting the nuts (and using more than her 1 cup), too. So looks quite similar to what you’re suggesting.
    One thing I notice is that you seem to use a bit less sugar altogether – is this also related to the use of golden syrup?
    Also, if I don’t have apple cider vinegar, what other vinegar would you suggest instead? I was thinking of something neutral like rice vinegar, would that be okay?

  3. I had a Bible professor in college who used to teach us “Nomen Omen” your name is your fate. The red curls! Leapin’ Lizards! Could you ever in a million years imagine you’d have your own Annie? I will always remember the early 80s and singing its soundtrack. (Both the play and movie version for me and my sisters.) First movie I ever saw — my mom dressed us in matching sundresses so we’d remember it. Nowadays, I can just hit On Demand and make something appear on the TV for Lilli. Kids these days, they have no idea.

  4. … Okay, I’ll try it. But only because I really trust you, and it does look good! (But if this dethrones my dad’s pecan pie recipe — so good my husband and I had it instead of wedding cake — I blame you for the resulting family schism! (Joking, joking.))

    Sarah, since this has golden syrup I suspect it’ll still have the gooey texture; it’s subbing one syrup for another more flavorful one. (A brilliant move, IMO.)

  5. To use corn syrup — Same volume (3/4 cup).

    Gooey factor — This is middle-of-the-road on the goo (which, honestly, isn’t my favorite part either but this was enjoyed by people who love the goo too, and now this sounds like a Dr. Seuss book). I find it less gooey when you chop half the nuts. OR, you could add 1/3 cup more for a more dense filling.

    Sugar — There are recipes with more? I couldn’t imagine adding more, this is quite sweet. Rice vinegar would work, too.

  6. This looks wonderful! For those who live in the Midwest, Meijer’s always has Lyle’s golden syrup in the international foods aisle. Also, I’ve learned the hard way, always put a pan on the rack underneath your pecan pies to catch bubble-over — this is the worst filling to have to scrape off your oven!

  7. So by a bit of Amazon-ing “golden syrup” it is actually Cane Syrup- which is available at my neighborhood grocery store next to the molasses and corn syrup. It does have a distinctive flavor, and is a southern thing. I’ve made cane syrup pecan pie before, and I am excited to try this recipe. The idea of vinegar to cut the sweet a tad along with toasting the pecans is really piquing my interest. We love pecan pie, but it is truly syrupy sweet. This’ll be on our Thanksgiving table. Thanks, Smitten!

  8. This looks delicious and I’ll give it a try as I have a jar of Golden Syrup sitting in my pantry. Wanted to mention though that for years my standby pecan pie recipe has been the Mocha Pecan Pie from Sunday’s at Moosewood Restaurant. That recipe uses maple syrup rather than corn syrup. Perhaps an alternative for those who have trouble finding Golden Syrup and don’t want to bother with mail order.

  9. My go-to substitution for any kind of syrup required is maple. Only because I always have it on hand, we buy it by the litre (what can I say, I’m Canadian, don’t judge me!). That said, I don’t think maple pecan pie is what I am looking for… I might actually go find this golden syrup.

  10. I am know in my family for making Peacan Pie soup one year….when the pie never set. I have yet to live it down…maybe this is the year I create a masterpiece. Thanks, Deb.

  11. “I’m not particularly bothered by corn syrup in recipes. For me, it’s more of a math thing. It mostly shows up in things nobody is eating for underlying health benefits and we all understand we’re only supposed to enjoy in moderation.

    What does bother me about it however is that it’s just plain bland — it tastes like sweet nothingness, and while I can shrug this off in small quantities, in larger amounts, it’s particularly a bummer”

    Deb, you understand me.

  12. I am totes with you on the corn syrup thing! I know sugar, in all forms, is generally bad for you, but really, most of us (OK, maybe just those in my house) eat the *really bad* stuff just a few times a year. I use CS in marshmallows (obvs) and hubby uses it in his Chocolate Bourbon Pecan Pie, but I can’t think offhand of where else I use it. I am firmly of the belief that all things should be enjoyed in moderation, including moderation (I wish I could remember who said that first!).

  13. I’m pretty sure I’ve seen golden syrup in the international aisle (i.e. near all of the British stuff) of my local Wegmans, and assume that other Wegmans stores carry it as well.

  14. I’m known for my Thanksgiving pies, and usually end up baking at least 6 (sometimes 8) for our t-day festivities. Yes, we have a lot of people over, and they complain loudly when there isn’t pie for breakfast the next morning.

    Pecan Pie is my absolute FAVORITE — I actually love the goo — I might have to test drive this version (ahem) before making next week. It’s the first one to be consumed (I make 2-3), while the pumpkin goes mostly ignored. I also make several Apple Pies, those don’t suck either.

  15. Deb, thank you so much for making a pecan pie without corn syrup! After many years, I’ve finally found out that I have a corn sensitivity – so now I have an answer why I’ve felt so awful and in pain after pecan pie…and tortilla chips…and polenta. Knowing that I now have an awesome recipe for pecan pie that I can actually eat this holiday season just made my day a little brighter. Thank you!

  16. This looks like a crunchy pie rather than a gooey one. Dang! You have made me HAVE to make this because of that fact. A gooey one with just the single layer of pecans on top is ghastly and so NOT worth the calories. A crunchy one, on the other hand is a dream come true, you can have a smaller slice and be satisfied, and it really NEEDS a dollop of whipped cream so you are able to justify that indulgence as well! Perfect.

    Running out to Shop Rite (golden syrup) although Stop and Shop carries it as well, and I am assuming that Trader Joe’s and Whole Foods also must, here in Fairfield County, CT.

  17. omg… THANK YOU! I am responsible for the pecan pie this year and need this recipe! My mother has finally relinquished the pie responsibility and I was searching for a recipe! Is there someplace I can find golden syrup for sure? (also advance thank yous for your chocolate pudding pie recipe too!)

  18. Just managed to get the little “Annie” photo to show…commented “blind” about the pie a minute ago. She is delightful…Anna with the lovely light in her eyes. A sweet soul and a blessing for us all.What a gift she is for all who behold her.That is a great photo- her inner beauty is SO obvious. Treasure that one.

  19. I have never seen Golden Syrup at Trader Joe’s, but can consistently find it in the International Food aisle near the other British foods at Publix. Most recently, in a very convenient squeeze bottle (far preferable to the old pop top canned/ tinned variety).

    Would you mind updating with weights/ volume??

  20. This is my Dad’s fave and I make it once a year… on his b-day. My thots same as yours on corn syrup (wait, isn’t dessert supposed to be special and a rare treat? ;) Mama substituted pancake syrup cos she was frugal, she didn’t ‘keep’ corn syrup on hand and may have just thought it gave the pie more flavor. Great tip on toasting the nuts–just have to watch so I don’t burn the expensive buggers! Thanks!

  21. Is the pie noticeably boozy? I’ve made the Bourbon Chocolate Pecan Pie from the first Baked cookbook before, which has been requested this year due to the noticeable alcohol flavor, but your pie looks delicious. Would it noticeably effect the filling’s consistency if I upped the bourbon to 3 Tbs?

  22. Our local Wegman’s (in Crofton, MD) has golden syrup too. The King’s golden syrup is corn syrup – not what you want! It’s the Lyle’s golden syrup that is cane sugar. (I’ve also gotten Lyle’s from the Crofton Station Giant, but don’t guarantee they have it any more.)

  23. Thank you!!! I am so pumped about this recipe. And, I’m glad you mentioned the toasting, who would ever NOT toast their pecans? Its criminal. I have a special place in my heart for Lyle’s Golden Syrup. My mom is from Hong Kong and we always had it at our table growing up. You should definitely be putting Lyle’s all over your hot buttered biscuits too!

  24. My mom and I just purchased a bottle of golden syrup for another recipe and are now looking for ways to use up the remainder. Your post is very timely and we’re looking forward to trying this pie.
    For the Canadians out there, we found Rogers Golden Syrup at the Real Canadian Superstore.

  25. Deb, what are your thoughts on using Steen’s (pure cane syrup) if I can’t find golden syrup? I really haven’t seen that anywhere around here. It appears there’s a slight difference between these two, but I wondered if it would be still closer than corn syrup….?

  26. Awesome! I can’t wait to try. I have been using Pioneer Woman’s pecan pie with good success, so looking forward to trying this one. I never par bake the crust or toast the nuts in advance, so will have to try it. I will report back.

  27. I noticed that it’s sold in bottles as well as in cans. Do you recommend one over the other, or it makes no difference. I only ask because your note shows the can, but your recipe shows the bottle. Thanks!

  28. My local Wegman’s market in Upstate NY carries it -so I imagine the chain as a whole has it as well and there are Wegman’s all over the place!

  29. Do you get a strong bourbon flavor from this? If you are looking for a significant bourbon kick, would it ruin the consistency to add more?

  30. Bottles vs. cans of golden syrup — I have bought both. They’re the exact same thing. The bottle is a little neater; the price is usually better on the cans (the one I linked to on Amazon is two cans for the best price I’ve seen).

    Tiffany — Unless it’s deep, it’s too much filling for a tart pan. Or, you can use a 10 or 11-inch round. Or you could scale the filling back to maybe 2/3 level (should be easy to divide), to be safe.

    Bourbon — The flavor is very subtle. Definitely increase it if you want it louder.

  31. When you made it with corn syrup did you make with light or dark corn syrup? I’ve noticed that a lot of recipes use light corn syrup, but my mom always made it with dark corn syrup, so that’s what I do with mine and I think it tastes better.

  32. I second Marlena’s question regarding Steen’s “pure cane syrup” vs. golden syrup. Seems like maybe they should be interchangeable for this recipe?

  33. As a New Zealander Golden Syrup is a very common and loved ingredient, in fact one of our family favourite recipes is golden syrup steamed pudding. So I think I may try this recipe because it has ingredients that are much easier for me to access. Thank you!

  34. I don’t mind using corn syrup for things that need it (like marshmallows, candy, etc.). The trouble we have is that it’s in EVERYTHING (does bread need corn syrup? no it does not). However despite having tried golden syrup, I sill prefer pecan pie made with brown sugar and maple syrup and lots of chopped pecans (crunch, not goo) with a layer of whole nuts on top. However, I will try my go to recipe with toasting (why did I not think of this?) and vinegar.

  35. Earlier this year after checking several stores, I finally bought Golden Syrup at Saraga International Grocery in Indianapolis. Treacle tart saved! Lately I’ve been pondering what to do with the rest of the can. This may be the answer.

  36. Steens — It sounds like Steen’s cane syrup is the same as Lyle’s golden syrup, from what I’ve read. But I haven’t auditioned it.

    Docking — No need to dock the crust before par-baking.

  37. Everyone loves s’mores, Right? Marshmallows, are just corn syrup. Who’s raising a fuss about s’mores? Not a soul. Pecan pie with Golden syrup sounds like a hit to me. Maybe the bourban has convinced me.

  38. MMMMM, yum! You don’t cite any source for your recipe but it looks somewhat similar to Alton Brown’s, which we have made and enjoyed for the last few Thanksgivings! A previous comment already mentions Meijer’s here in the midwest – I can second that, and add that my husband just found it there in a squeeze bottle for no-mess use! Possibly the least economical way to buy it, but for our one bottle a year, I think it’s totally worth it. Yum.

  39. This is just brilliant!
    I’ve just made a batch of inver syrup because I don’t use corn syrup anymore and won’t buy anything with it either. My husband is type 2 diabetic, so if he sneaks a bite of something he shouldn’t (and he does), I’d rather it be more glycemic healthy. Corn syrup is really quite a bad ingredient but I won’t belabor this. The problem is that we’re so used to using it extensively. So many recipes have been created around it, it’s difficult to consider using something else, especially because the recipes it’s used in often are expensive, and they’re heat and labor intensive.

    But golden syrup!! Wonderful! Adding more complexity which pecan pie needs because otherwise it’s just sweet to death.

    BTW, golden vs sugar syrup – the difference is I believe a tiny bit of lemon rind used in the making but I could be wrong. It’s a wonderful ingredient. I can’t wait to try this recipe. I think this may be one of your best Deb, I really do!! All these tiny details – I always toast nuts but adding a bit of cider vinegar and that thin layer of chocolate on the crust. OMG! This is one for the ages. THANK YOU!

  40. How long will it keep? I’m travelling by car (5 hour trip) and will have to do my baking here on Tuesday. So I need something that will keep for a few days.

  41. I just bought my annual bottle of corn syrup this morning. Tomorrow, I will return it and get golden syrup because that.is.brilliant.

  42. I love, love, love that you are doing Thanksgiving this year. These recipes are really good. Pecan Pie is my absolute favorite, and my SIL always brings her delicious version. I think (know) this year I will make a secret pie for the immediate family to enjoy for when the big event is over and it’s just us!

  43. I am OCD over trying to make the perfect pecan pie, so, Thank you, Deb! I will def give this a try, like today!

    I have been using the Lyles in combination with other corn syrups and with maple syrup for more of a maple flavor sometimes. It’s a nice change on occasion. I combine them because the Lyles is thicker than corn syrup so I thought it would work better to help offset the thinness of the maple syrup and help set the filling. I don’t add my usual addition of a liquor with the maple.

    One thing I do, do, is mix a little brandy (or rum or bourbon) with the Lyles and brush it over the top of the pie when it’s done baking. It gives a nice sheen and softens the crusty texture (which I don’t love) so it cuts better without the top cracking as much.

    I’m also a goo-lover! I know, it’s so sweet, but I think the point of the bland base for the filling is so it allows the flavor of the nuts to come through. Of course, most recipes of yore don’t tell you to heat the nuts first so they can release some of the flavor into the filling. The better way to heat them is to cook them in the butter you use in the filling. It leaches the nut oils into the butter for more nut flavor. It’s still subtle, works better.

    Re: Steens or other Cane Syrup. It tastes more like molasses so unless that is what you’re shooting for, be advised! The flavor is too strong to get any nut flavor to come through in the filling.

  44. I don’t usually comment, but Thank You! I have been in need of a good pecan pie recipe for so long! It’s one of those dishes that always seems to fall so short of my idea of what it could be- too crazy sweet, too gooey, not enough nuts or flavor. I think with your recipe, I might have finally found a good starting point. Thanks!

  45. Hi! This pie looks amazing, as a kid pecan pie was my favorite ( along with orange and grape pop, taffy and many other overly sweet stuffs!) but as my taste matured I’ve found it difficult to enjoy… I’m excited to try this and see if it rekindles an old love! One thing though, I live in Alaska.. and don’t much feel like ordering golden syrup online, so I looked for recipes and found this one which seems real. Thought I’d ost it in case anyone else is a miser like me! http://omnivorescookbook.com/homemade-golden-syrup

  46. Golden syrup is available at most Publix in the international foods section. I just made oatmeal/ chocolate chip cookies (my take on a HobNob) with it this week. So yum. And I can’t wait to try this pecan pie. Looks amazing.

  47. I didn’t realise you couldn’t easily get golden syrup in the US. How you describe putting it on pancakes etc is exactly how my boyfriend inhales it. Golden syrup and cinnamon porridge on a winter morning…. Delightful.

  48. Lucky for us Canadians, Lyle’s Golden Syrup is available at the standard grocery store. Also, I am pleasantly weirded out that someone from my town in Canada posted about a store I frequent (Waterloo, ON).

  49. In Australia, it’s actually hard to find corn syrup. Golden syrup is our go to syrup. It’s the main ingredient in my sisters amazing Anzac biscuits.

  50. *Student living alone drooling*
    How long can this keep? Because I wouldn’t want to be forced to eat a pie all by myself in two days…..I think.

  51. I have been using lyle’s golden syrup in pecan pie since I discovered it several years ago and can attest it is way better!
    Steen’s cane syrup is much darker and stronger flavored. I wouldn’t like it as much.
    Lyle’s is sold at publix, fresh market, and Harris Teeter grocery stores.

  52. I actually use date honey. For various reasons I can’t use corn syrup so I usually substitute this. Also I only use 3/4 cup sugar. Man is this stuff sweet. Probably why I only rarely make it. Must try the chocolate on the bottom! What a great idea!

  53. I don’t mean to be snarky but I would like to point out that the corn syrup used in home baking is NOT the same as the high fructose corn syrup used in commercial baking. HFCS is chemically altered to have more sugar in it and is used in a staggering variety of prepared foods (ketchup, bread, sodas, etc.), while corn syrup is pretty much equivalent to a “regular” sugar. While the corn industry would like you to believe HFCS is used by your body just like regular sugar, the jury is still out.

    That said, corn syrup is flavorless besides just “sweet” and the idea of using something with more flavor is brilliant. My southern brother-in-law uses molasses or planter’s syrup (I’m not sure that was the name) where I would use corn syrup.

  54. I’m married to an Australian so always have golden syrup in the house for Anzac biscuits. I also have cider vinegar. Will be trying this recipe for sure and will toast, toast, toast.

  55. Did I miss something, or is anyone else confused by the postings referring to Annie and their relevance?

    To the point: This does, indeed, look amazing and is being added to my Thanksgiving menu! Thank you, Deb!

  56. Ooh excited to try this. My usual go-to is to take any pecan recipe, at 1 c of chocolate chips directly with the pecans, and 1/4 c. bourbon. Flavorful gooey heaven. But, I promise to try this as-written first.

  57. Just want to really quickly throw out there: there’s no need to have Halloween be the reason you dress up your kid. With the holidays upon us, it’s a prime time to pick up a red dress! :)

  58. I’ve been researching chocolate pecan pie recipes ALL day. I already have a batch of your pie crust in the freezer ready to go. You could not have timed this recipe better. Thanksgiving/Dad’s birthday dessert. CANNOT WAIT.

  59. @BAE In first paragraph, under words “one might eat”, there is a picture of Deb’s daughter with her curly red hair.

  60. Looks amazing, Deb! All the kids in my husband’s family make pies for Thanksgiving and pecan is always made. I’m convincing someone to make this!

    For those of you in the Boston area, I’ve found Lyle’s Golden Syrup at Market Basket in the baking aisle, normally next to agave syrups, not near where corn syrup is.

  61. Girl, I never tell anyone my grammie’s pecan pie secret, but you already know this trick (and I owe you so much because your recipes feed my body and soul) and so now you just need to know what a difference it makes in pecan pie.

    Brown the butter.

    Grammie does it in a tiny cast-iron skillet over low heat until it is deep deep brown. And then she mixes with the corn syrup and the rest of the regular recipe. But it would be super easy to translate here by starting your saucepan with butter and adding the other stuff once it’s brown.

    That’s straight out of the deep South. Although Grammie’s recipe starts with “buy a pie crust,” heh.

  62. WHY WHY WHY does my hubs have Type 1? This is downright ILLEGAL in my house but I WANT TO LICK MY SCREEN! Sure I can bake this – but there’s no enjoyment when only I can partake and leave my hubs out. WAAAAAH!

  63. 2 things, my family is not a pecan pie family but when I married my husband his family was so at 40 I made 2 pecan pies to take, followed my best friends tried and true recipe and they did not get done in the middle!! Was I embarrassed! Had to be eaten in a bowl with spoon! And my wonderful Mom who worked when I was a little girl would make me french toast for breakfast and put white corn syrup because it was my favorite!

  64. As a biased Granmie who thinks her grandchildren are the cutest in history, I gasped audibly when I saw your daughter’s picture. And please…she’s waaay cuter than Annie!! I mean, she’s over the top preciousness.

  65. I’m a huge fan of the recipe on the back of the Karo light corn syrup bottle, because it’s WHAT MY MOM MADE. But you’ve inspired me to buy a bottle of Lyle’s and mix it up this year. I’ve been adding bourbon to mine for years — cuts the sweet a bit.

    Is it heresy to consider walnuts over pecans?

  66. I will be hosting a crowd for Thanksgiving, so I’d like to do as much the day before as is practical. Can I bake this on Wednesday, and serve it on Thursday?

  67. Making this ahead — This keeps SO well in the fridge for several days, especially if you par-bake the crust so it stays very crisp. It will also keep well for travel and can be out of the fridge all day without a problem. It can be kept at room temperature too, but it won’t keep as nicely for as long because it will be softer.

    Walnuts over pecans — Someone after my own heart! (I love walnuts above all others, and nobody agrees with me.) I’d expect them to work just fine here.

    Corn syrup vs. HFC — Of course. I think that’s why corn syrup has gotten a bad rap, because of it sounds like HFCS, when they’re different.

    KP — HOWWWW did I not think of this? I basically brown the butter at every chance I get. And while I don’t think it always improves, say, a chocolate or fruit-flavored cake, with caramel/brown sugar/nuts etc. it’s a no-brainer. Always miles better. Thank you for sharing your secrets.

    Kimberly — I get nothing done. All I do is eat the baby all day.

    And wholly unrelated — Am utterly traumatized after my daughter’s 4 month shots. I think *I* need a shot of something right now. Tell me it’s not true that redheads feel more pain?

  68. Steen’s cane syrup is much darker and stronger flavored than golden syrup, but less strong than molasses. I’ve made many pecan pies with cane syrup (it’s kinda standard in Louisiana) so I know it will work, but the flavor will be different. I grew up on biscuits with cane syrup for dessert!

  69. Do you think you could use the golden syrup instead of corn syrup in your Oatmeal Black Bottom pie? I’m planning on making it for the anti pecan people at Thanksgiving (they’re the worst but I will accommodate since it is so tasty)

  70. Oh my that Anna! She is a beaut. Regarding shots my twins have been through a few and my boy always had it worse than my girl. She shrugs any pain off and moves on to the next thing while my boy cries and whines in repeat. Tylenol- I never am stingy on it after shots. And we do warm compresses.
    I love even store bought pecan pie so I am so excited to try this!

  71. I have red hair and I don’t think I feel any more pain than everyone else. My four month old has red hair and seems to be a trooper after shots. He calms down fairly quickly in the doctor’s office and then gets fussy later that evening. After one dose of Tylenol he is fine and isn’t extra crabby the next day. I think every kid is a little different. The Tylenol is definitely helpful.

  72. Oh, and why would la belle Anna need a costume ? She is already cleverly and beautifully disguised as a baby…nothing better.

  73. Lyle’s Golden Syrup in stock at the World Market about a block from where I work. Win! LOVE pecan pie – just had a Julian (CA) Pie Company pecan pie last weekend – and will make this on Sunday. Thanks!

  74. Oooh, this looks even better than the cane syrup pecan pie I’ve been making from Epicurious. I’m definitely browning the butter! In the Northwest, I reliably found Lyle’s at QFC and Whole Foods. Now that I’m in the Northeast, I’ve found it at Whole Foods.

  75. > It mostly shows up in things nobody is eating for underlying health benefits and we all understand we’re only supposed to enjoy in moderation

    That’s true as far as home cooking goes, but the trouble is that it shows up in half the supermarket, in things where you don’t expect it and/or people don’t enjoy in moderation. I don’t think anyone has a problem with corn syrup in pecan pie.

  76. Hi Deb – Pecan Pie is not such a big thing here (Australia) but we use Golden Syrup in biscuits (cookies), cakes and a must try is on pancakes – delicious. We didn’t grow up with corn syrup or HFCS (only on imported goods).

  77. Another Canadian here – as someone married to an Aussie, I would definitely chime in to the other Canadians above that Lyle’s is ranked WAY higher on the yummy factor than Rogers, since Aussies know about Golden Syrup. You can find it at Safeways I think. Definitely trying this recipe soon, including the browning of the butter.

  78. I wish I could say I was drooling about the previous slaw recipe, but TRUTH? You’ve got me with the pie. Oh, that red and curly headed darling is the cutest little girl I have ever seen (yes, I only have a Grandson so far). Blessings.

  79. What size saucepan are you using here, Deb? I’m finally fed up enough with my current set and I’m going to spring for an All Clad. I’m not sure if the 2 quart will be big enough. (I’ve been watching all the Great British Bake Offs I can find on YouTube and looking forward to trying my hand at choux pastry.)

  80. This looks great! I have a Thanksgiving potluck to go to. I love this recipe, but I need something more portable/finger food-ish. Do you think this could be adjusted into a thinner bar by baking it in a 9×13 pan – maybe 1.5 pie crusts and reduce the cooking time? I have also tried (and eaten way too many of) your pecan squares, but somehow the shortbread base on that recipe seems less Thanksgiving to me.

  81. I was just at Cost Plus World Market near San Francisco and came home to find this recipe. I noticed that the squeeze bottle of Lyle’s is pictured on-line for $3.49 for
    11 oz. From today, 11/12 – 11/15 my Twinnings tea is on sale for 30% off. I read a sign there that it applied to all British products but when I phoned them just now, the clerk thought it only applied to the teas.

    http://www.worldmarket.com/product/lyles-golden-syrup.do

  82. I totally agree with you about the corn syrup– I have some sort of reflex when I see corn syrup on the ingredients list. Thanks for opening my eyes…pecan is my favorite pie. Also: you may not (probably not) remember me (I’m in 7th grade with a cooking blog), but I was the one who was cooking every recipe in your book and I had a question:
    I made the fig, olive oil and sea salt challah, but found it to be a messy affair, with the filling spilling out when I rolled it up and the dough ripping and I could not get the ropes long, clean and perfect like in the book. Regardless, it was delicious but do you have any tips for when I make it again? Thanks!
    -Sonia

  83. This sounds completely amazing. But why not gild the lily and use exquisite butter like Kerrygold? If a hush comes over the room, you might hear an artery or tow hardening and one of them might be your own. Cheers!

  84. If you can’t find golden syrup, dark Karo is better than just the light corn syrup. Golden syrup is available at Wegman’s if you have them near you. Apple cider vinegar is much much better if bought from a local orchard or farm. The difference in flavor is hard to believe until you’ve had fresh apple cider vinegar.

  85. Firstly, thank you for this. I always scramble like crazy looking for a better recipe for pecan pie (love looove). This is the best of a few I like! Perfect!
    Secondly, great job protecting your baby! Moment of pain, lifetime of gain!

  86. Ditto on the above comments, golden syrup is a cheap and popular ingredient here in Australia and it’s nice to see it being used elsewhere. Not sure if you’ve ever made a caramel slice/millionaire’s shortbread – the caramel is usually made with just sweetened condensed milk, butter, and a tiny amount of golden syrup, but Jane Hornby’s recipe, which uses a fair amount of golden syrup and dark brown sugar as well, is by far the best I’ve tried.

  87. Last year, I made my first homemade pecan pie and it was a thing of beauty and the hit of the holiday dinner. I’ve never shared my recipes online because frankly, yours are spectacular. But I want to eat healthier, have my pie and eat it too.

    For starters, a chef gave me his families secret pumpkin pie recipe and the crust is a pecan shortbread. I substituted gluten free flour, used organic coconut sugar and xylitol, a natural sweetener, to cut the glycemic index to something less than many breakfast cereals have per serving. I found a recipe for a corn syrup substitute I made from organic ingredients I had in the kitchen and I felt so HAPPY to evade the influence of demon corn syrup. That always took a chunk of enjoyment out of eating pecan pie. Guilt free at last!

    I prebaked the crust, but didn’t know to freeze it, so the edges were dark. I would cut the baking time in half since the nuts MUST be toasted for maximum flavor anyway. I killed two birds with one stone by doing this as the over preheated- energy saving baking tip!

    I added bits of rich Lindt chocolate, but since all of it sold in the US has GMO sugar in it, I’ll be checking out Valrona or mexican chocolate for added texture and Flavor.

    This group of foodies brought some of the best holiday food I’ve ever eaten, but this pie just stole the day. I can’t wait to try your tips and make it even better.

    Here’s the simple, simple, simple crust recipe: it makes enough for an additional sprinkle topping on a 9″ pie, so I usually make a tiny pie in a pyrex dish for the next day’s breakfast.

    1 cup flour (try gluten free)
    1/3 cup light brown sugar (try coconut sugar)
    ½ cup chopped pecans
    5 Tb soft butter

    Mix with pastry blender and press into pan.Will be thicker than other crusts. Bake 10-12 min. ( I’ll bake half the time, cool, freeze 20 min, then fill)

    Good Luck! Enjoy every single delectable, guilt free bite!

  88. So, I had just decided to try a pecan pie cheesecake this year, for the EXACT reasons of your first paragraph! It’s just so, so sweet and one note. But, I’m going to give your recipe a go instead, it looks perfect and sounds amazing.

    Also? Your baby girl!! What a darling!

  89. Thank-you, thank-you!!! Every pecan pie recipe I find says to use corn syrup and corn syrup is impossible to find!! (I’m in Australia). Golden syrup is in every supermarket here (and in my pantry). I’m so looking forward to trying your pecan pie recipe. :-)

  90. The West Side Markets in NY also have Lyles Golden Syrup and tucked away in all those weird corners and high shelves,they have all kinds of other hard to find and interesting baking ingredients.

  91. pecan pie yay! i cant seem to find a recipe that i love but i trust u! lol

    is apple cider vinegar really necessary? can i use regular instead? im asking the same q also about the maple pudding cake.

    if i wont b able to find golden syrup what should i use instead?

    thank u :)

  92. Golden syrup is the biz. We grow up on it here in Australia and my grandmother used to pour it on my porridge (oatmeal) along with cream – but let’s not go there. Great recipe!

  93. I’ve been making pecan pie here in the UK for almost two decades using Golden Syrup. If I have a signature piece, it’s my pecan pie, which my husband calls ‘a work of art’. Whoever I serve it to always say it’s the best pecan pie they’ve tasted. Gosh, I always thought I must be the ‘Pecan Pie Fairy’, in the kind of way that I am NOT magical with any other foods but now I learn that the secret is Golden Syrup! Who knew? I would encourage everyone to try Golden Syrup in their pecan pie. I’m a little reluctant to change what is clearly already perfect (OK, so the pastry work needs a little tweaking) but next time I’m going to be adventurous and try the chocolate layer.

  94. Thank you Deb for sharing the wisdom of golden syrup. Used a little in my skillet cornbread recipe earlier this week, and it was perfect. I wasn’t a pecan pie fan – probably due to the overly sweet, corn syrup boring versions of my youth – but John Thorne’s recipe from Outlaw Cook made a convert of me. It features Lyle’s Golden Syrup (only 2/3 C) and his other genius notion is to sub all or part of the 1 C of brown sugar for Sucanat, another sugar with real flavor, and to pack it with nuts. I make mine with 1/2 C Sucanat and 1/2 C brown sugar. (Before there was Smitten Kitchen, John Thorne’s books were how I’d jumpstart my appetite when cooking, and eating, felt like a chore.) KP (comment #80) – browning the butter makes perfect sense. I will be adding this step to my pies this season. Thanks!

  95. I’ve been using Lyles Golden Syrup in my Gingerbread because Laurie Colwin told me to. And everyone loves my Gingerbread. Now I’ll have another Golden Syrup revelation ….My family thanks you in advance

  96. When you started this off by mentioning corn syrup, I was preparing to ask for a substitute as it’s not easy to get in the UK (possibly not a bad thing?!) so I was surprised and relieved by your alternative. White bread and butter with golden syrup was a childhood (70s) treat for me.

  97. Love the recipe and the geography lesson for locating Lyle’s across the globe!
    Will research here in Charleston, SC, where we have Publix, EarthFare, Whole Foods, Trader Joes, Wirld Market and more, and report back when I can.

  98. This looks great, and I will definitely try the gilded lily version, which promises to add the taste of chocolate without its dominating the caramel. As for Lyle’s Golden Syrup, I buy it at Amazon in cartons of six, because a teaspoon of it is beyond compare in my morning espresso. I rarely eat pancakes or waffles, but when I do, I vastly prefer them with golden syrup over maple.

  99. I grew up with golden syrup on my porridge (hello from the UK!). And pancakes. And in flapjacks. Actually, a lot of things are good with a bit of syrup replacing some of the sugar.

    If you’ve got leftover syrup, may I humbly suggest a treacle tart (which, whenever I’ve made it, doesn’t contain treacle, but quite a bit of syrup)? It’s something I remember from Sunday dinners. I quite often add a bit of lemon zest and/or juice to cut (some of- sweetness is kind of the point here) the sweetness, so I wonder whether cider vinegar would do the same trick?

  100. Mom, you reading this? I’m not sure how your grandchildren will react to you messing with success – your pecan pie is the most-requested recipe ever and they fight over the scraps of leftovers, but this recipe sounds YUMMY. Maybe we need to make two?!

  101. Deb,
    Do you have experience with making this ahead of time? For example, Thanksgiving – could i make, let cool, freeze or refridgerate like Monday or Tuesday before,then heat up again in oven in order to serve warm after Thanksgiving dinner?

    I can’t wait to make this even if you say I can’t make it ahead of time. Yum.

  102. Australians all let us rejoice, for golden syrup is easily found on our supermarket shelves!

    *pins this for that Thanksgiving she’s going to have next year*

  103. Golly, I love golden syrup. Have you tried it in your coffee? Don’t…unless you want to put it in there every day for the rest of your life. And I, for one, am glad that it now comes in those lovely squeeze bottles instead of the charming, old-fashioned tins, which (although charming and old-fashioned) always wind up amazingly sticky.

  104. To all of you who asked about STEEN’S (or other Southern cane syrups): It will work–in the technical sense–but it will NOT taste the same. Lyle’s Golden Syrup has a very mild flavor, like a very diluted butterscotch or caramel. Steen’s is very close in flavor to molasses: sweeter than blackstrap and not as strong, but the same family. It will yield quite a different flavor result.

  105. Rodman’s in Washington, DC carries Lyle’s Golden Syrup – for around $3 a bottle if I recall correctly.
    Can’t wait to try this recipe! Pecan pie is my absolute decadent fave. Thanks for sharing.

  106. Deb,
    You do know that corn syrup (for example, Karo) is NOT the same thing as high fructose corn syrup – right! So go ahead and enjoy using corn syrup. That said, I do love the flavor of Lyle’s golden syrup, a British product.

  107. Yesss to the Lyle’s Syrup! I made my first pecan pie last year and was lucky to have found a recipe using it immediately. I have no trouble finding it because they sell it in the International Foods section at Fairway here in NYC. Never put any ACV in my pie though. Will have to give it a try.

  108. An old Gourmet recipe includes ½ tsp. orange zest. Sure helps
    shave the ‘too sweet’ – might then leave the vinegar out. Best
    pecan pie I’ve ever produced.

  109. So how close in flavor is homemade golden syrup to Lyle’s? We who have never eaten Lyle’s (or any golden syrup) have the need to know!

  110. Deb, this weekend i am making your brisket , mac and cheese and this pie. you are my go to website for recipes and i always give your book to all my newly married or newly living alone friends. i have been waiting for your pecan pie recipe forever ! thank you! every time i make a pecan pie is always too sweet or not firm enough, so im super excited to try this one. do you ( or anyone here ) think i can use half maple syrup half golden syrup ?

  111. I have used maple syrup in place of the corn syrup for many years now, and doubled the pecans(can you believe many recipes call for ONE cup?!) with great success, but I think I have a can of Lyle’s around…and browning the butter sounds like a GREAT idea, I will definitely try that!

  112. You can find Lyle’s golden syrup in Houston at the Astrodome Fiesta in the international area. Also, many many other items you never knew you needed to try. They probably have it at other Fiestas also, and certainly at Central Market. Maybe Whole Foods since people in other cities find it at theirs?

  113. Sadly, it is true that redheads are more sensitive to pain. Their eyes are also more sensitive to sunlight; we verified after our red haired little daughter would get headaches from being out in the summer sun. But, oh, the trade-offs! That fair skin and those auburn curls melt my heart. Your Anna is just so sweet and beautiful.

  114. Our family recipe for pecan pie uses no corn syrup, no golden syrup. You don’t need it! Sugar, nuts, egg, butter, vanilla extract, 1 T flour. That’s it. Best pecan pie you’ve ever tasted.

  115. Raley’s ( Central California) has a small section of UK foods, including “Spotted Dick Pudding” and Lyle’s Golden Syrup, next to the Jewish food section. I was tempted by a pudding with such a crazy name, but decided not to take a chance on wasting scarce dollars.

    Deb, your Anna’s pain MIGHT have been from a jagged needle tip. Those are really rare, but they do happen. (RN here)

  116. I just never liked corn syrup, long before it permeated every manufactured food known to man. I have always replaced it with honey or golden syrup; if excessive sweetness is a problem, you can cut it with molasses. Any syrupy, thick, sticky substance can be successfully substituted in my several decades of baking experience. Golden syrup is especially appropriate with pecan pie Great recipe!

  117. My lovely husband called the World Market in Madison, Wi and they have it on sale today. But I just happened to find it first at the Metcalfe’s Market at the Hilldale Mall in Madison, too. So it’s arrived in Wisconsin, pretty encouraging for the nation’s baking efforts, right?

  118. Thanks Deb! Found it! Found the Lyle’s at my local grocery store here in MA for 1/2 what they are selling it for on Amazon! I am all set and ready to bake! :-)

  119. New Englanders, I found Lyle’s golden syrup right next to the corn syrup in the baking aisle at Stop & Shop. I bought it when I made the pretzel brittle a few weeks ago.

  120. Hi Deb. On a side note, I’m wondering about the new email newsletter format. I signed up for the new one, got two issues, but now I’m getting the old format again. Glitch, or do I need to do need to unsubscribe from the old format? Kind of scared to do that in case it unsubscribes me from both.

  121. There is a small company in Abbeville, LA that makes pure cane syrup. I grew up there, and the smell during the fall after cane harvest is blissful. (similar to curing tobacco)

  122. I have had good luck purchasing Golden Syrup at Cost Plus World Market. I know they are not every where but they sell Lyle’s Golden Syrup! Can’t wait to try this with the chocolate on the crust, Yum, just yum.

  123. I was at my local Wegman’s last week and picked up a jar of Lyle’s Golden Syrup on a whim. What can I say? I’m psychic!

  124. Making this ahead — This keeps SO well in the fridge for several days, especially if you par-bake the crust so it stays very crisp. It will also keep well for travel and can be out of the fridge all day without a problem.

    Weights — 3/4 cup golden syrup weighs 250 grams. The rest of the weights for this recipe have now been added.

    Using maple syrup — It sounds like a lot of people have done so successfully, but I haven’t tried it. I agree that the flavor would be excellent here.

    Pie weights — A long time ago, I bought stupid overpriced ceramic pie weight beads that didn’t even fill a pie. So I bought another set. They still didn’t fit. (Don’t buy pie weights, ever. Learn from me!) Finally I dumped in rice one day to finish filling it, not thinking ahead and realizing they’d be forever together. So, that’s what I have: two pint jars of mixed ceramic beads and ancient rice. They kinda smell like butter. :)

    JP — I haven’t made homemade golden syrup, so I cannot say. All that matters is that you like the way it tastes more than corn syrup.

    Marcia — I will have to look harder. I agree that the best stuff there is weirdly located.

    Dana — The new email newsletter doesn’t replace the old one because they’re on different systems. However, if you like the new one better (our hope, as it’s a huge improvement) you can unsubscribe from the old one. While it would have been easier to port everyone’s email addresses over from the old system to the new and then unsubscribed them, but it’s not considered “good/p.c. practice” in the newsletter world; we’re encouraged to have everyone opt in and opt out as they choose, not as it works more conveniently for us. Apologies if this wasn’t made more clear.

    Sonia — It happens sometimes. If it was your first time, that’s probably why. It gets a little easier with each round keeping the filling tucked in.

    Baby stuff:
    Bahb — Agghhh. Just the thought! But she wailed like this at her 2 month shots too, same ones, so I guess this is just her and we were let off easy by Jacob, who would cry for a minute then forget why he was upset. That child LOVES the doc. Was so excited for a sick visit today. (Me, a little less so to be back there less than 24 hours later!)

  125. I love this recipe – I’d love to make it for an office party but one pie just isn’t enough and commuting on public trans in NYC makes it difficult to carry multiples… any way to make this into a bar recipe? What type of bottom crust would go well with the goo??

  126. Thanks for this Deb! Now to find the earliest opportunity to make it.

    I found Lyle’s in the local Cost Plus World Market though the main reason I bought it yesterday is because I plan to make the recent brittle recipe for a Diwali gathering tomorrow. There’ll only be a little left in the bottle once I make that plus this pie!

    Just fyi about the maple syrup — Elise at SimplyRecipes has a Walnut Maple Pie that I once made and it was excellent. She also has a Caramel Nut Tart that I’ve eyed for ever and never made.

    What is the weight of the brown sugar here? I’m trying to get a sense of the nuts to sweeteners ratio for various pie recipes. It seems to vary quite a bit if I look at volume alone: 1:2 (Pioneer Woman) to 2:1 (Simply Recipes). Of course, the sweetener is also different from one recipe to another, and there is the gooey to crunchy spectrum to consider as well. (Just me being analytical.)

    Have a good weekend!

  127. Serious question – What does Pecan Taste like? I didnt grow up here and its not a big part of my culture.
    Is it eggy? Ive always been curious to make it but it has a large # of eggs and I dislike eggy flavored anything. I recently made a cauliflower cake (throwing cation to the wind bc it looked so gorgeous and could only stomach 2 bites before pushing it aside.

  128. Pecan Pie is my once-a-year love, so I’m always looking at recipes that supposedly are fabulous. Yours sounds great, but I would make 2 changes, based on my personal preferences: I’d chop the pecans once they are toasted, since I love the smaller pieces better – not as pretty to look at, but definitely taste great. I’d also definitely brown the butter first before adding the other ingredients, since my favorite pecan pie recipe calls for browned butter. Not major changes – just sayin’……..

  129. I just heard that redheads have a HIGHER level of pain tolerance. As the mother of one, my ears perked up. And I want to read “Red; A History of the Redhead” by the woman who made the comment. LOVE red hair, and your daughter is adorable.

  130. “I mean, if we are going to eat something that’s largely comprised of sugar, wouldn’t we rather that sugar taste like something?” <– With you all the way! I had one small slice of a grocery store pecan pie last fall after returning to the States and it made me so sad at the wasted calories without any flavor (and for that matter a gooey texture that isn't quite the right kind of gooey)… I just ate the nuts off the top and threw the rest away! I can see it's time to bust out the rolling pin and the gluten-free crust recipe here again, and track down some golden syrup.

  131. Looks wonderful! Lyle’s Golden Syrup seems to always be available in Stop snd Shop Stores, I have been buying itbthere for over 15 years. Almost always ise it to replace corn syrup.

  132. I will echo the point posted above that the corn syrup you buy is not high-fructose corn syrup. In fact the syrup you buy is 100% glucose. In other countries it is actually just sold as glucose syrup. HFC is corn syrup that is modified to be around 50% glucose and 50% fructose (thus “high fructose”). While fructose is found in fruit, that does not mean it is good for you. BUT I hate to break it to your readers, table sugar is about 50% glucose and 50% fructose. So yes, HFC is no worse for you than table sugar because that’s pretty much what it is. Is Fructose bad for you in large amounts? Possibly. Research has show that your liver does some different things when you ingest fructose vs glucose. All of the cells in your body can immediately use glucose, fructose must be converted in the liver.

  133. If you can’t get golden syrup and don’t want to use corn syrup, brown rice syrup is readily available from health food stores and bulk markets. It has the same effect on confectionery, is sweet but flavourful, and is a healthier choice.

  134. As a Brit I was brought up with golden syrup so I totally agree it’s miles tastier than corn syrup – I can imagine it is great in here. Might even have me tempted to try it, as I sometimes find pecan pie too sickly sweet, but with a good flavor…well it might just have to happen! Once a year as you say :)

  135. Hi Deb,

    I’m totally with you on the deliciousness of substituting Lyle’s Golden Syrup for corn syrup. I use it in your toffee recipe instead of molasses and omit the coffee powder and in David Lebovitz’s sea salt caramels both with wonderful results.

    I live in Los Angeles. Here you can get Lyle’s Golden Syrup in World Market stores. Bed, Bath and Beyond stores have World Market stores in the middle.

    A note on Steen’s cane syrup (the dark kind). I have tried it in pecan pie. My husband found it inedible. It is a much stronger flavor than Lyle’s Golden Syrup, kink of like regular molasses vs. blackstrap molasses. Steen’s makes a light cane syrup which is cane syrup and corn syrup. I haven’t tried it, because I like Lyle’s Golden Syrup so much.

    Thanks very, very much for all the wonderful recipes you’ve shared with us. Many times our table is a compilation of Smitten Kitchen recipes.

  136. I have literally been looking up pecan pie recipes all week long in (early) preparation for Thanksgiving – I recently made your pecan and cranberry tart for Canadian Thanksgiving which was delicious but for American Thanksgiving I really wanted a traditional pecan pie recipe. I’m so glad you published this so that I can make this in a few weeks when I go back home and give my British family their first taste of the marvel of sticky toasted pecans and pastry.

  137. Hi Deb! I can’t WAIT to make this pie. Have you ever tried making pecan pie with dark corn syrup instead of light corn syrup. Do you think if I subbed the golden syrup for dark corn syrup it would have as much flavor? Thanks!!!

  138. This looks delicious, almost as delicious as that baby! I will be making this and your Chocolate Stout cake as Thanksgiving desserts.

    I found Lyle’s in Greenwich, CT Whole Foods yesterday, in cans and squeeze bottles. I’m also about 99% sure I’ve seen it in the Port Chester, NY Whole Foods.

  139. After years of making strange and silly desserts because one family member is gluten-and-dairy intolerant, I’m thhrowing up the rebel flag and mmaking this pie for Thanksgiving! I love pecan pie but seldom get any, and my husband doesn’t really care for most desserts, so this is goinig to be the Year of the Pecan Pie!

  140. I find this extra funny because I am Australian, and spent a solid fortnight trying to track down corn syrup here (it’s not widely used) to make a pecan pie, before giving up and trying a mix of maple and golden syrup instead. Good to know that was an upgrade.

  141. As far as the NYC outer boroughs go, both Union Market in Park Slope and the Butcher Block in Sunnyside have Lyles. Butcher Blick has both the squeeze bottle and the tinned varieties.

  142. Went ingredient shopping yesterday and on Staten Island the Stop&Shop has Lyles in the baking isle next to the corn syrup. KeyFood has it in the international isle. It’s about $4.50 for an 11oz jar. :)

  143. Deb .. The Nov/dec 2015 issue of Cooks Illustrared has amazing pecan bar. Reckon I could use golden syrup instead of corn syrup? We live in the country in south Texas in a pecan grove. Harvest season so I need to use some in my freezer to make room for this year’s crop. Wish I could share with you for this amazing pecan pie. I’ve found the golden syrup.

  144. Yeeeeessssssss my favorite pie maybe just became even more delicious. I’ll definitely be trying out your version this year.

    Agree with your stance on corn syrup. It’s silly how people try all manner of substitutes in the name of health. Sugar is sugar is sugar and we should probably all eat much less of it.

  145. There are horror stories of exploding pecan pies when trying to make them at high altitude. Any suggestions for this recipe? Looks amazing!!

  146. This sounds amazing!!! I’ve been looking for a recipe without corn syrup as we struggle to get anything other than the light corn syrup in Australia whereas golden syrup is an everyday item over here. Can’t wait to try it.

  147. In Canada you can almost always find Lyon’s Golden Syrup at Bulk Barn! And most big chain grocery stores usually have it in the baking aisle (on the top shelves!).

  148. Hi Deb, I made the pie this weekend to test it out for Thanksgiving, and despite baking it for over an hour, it never set. Any suggestions? I followed your recipe exactly and really want to bring this to Thanksgiving!

  149. It’s funny you get so excited about golden syrup – it was a standard pancake topping of my Australian childhood so I never thought it was special. I, meanwhile, longed for the far more exotic and expensive maple syrup, which to this day I adore and my mother still balks at paying $9.00 for a less than 300ml bottle in the supermarket here. I still have a soft spot for golden syrup, though, and you can always find it in our pantry (usually it’s glued itself to the shelf) – thanks to this recipe I’m going to use it and finally appreciate it for once!

  150. Made this, and it was delicious – well, pecan pie is always delicious. And it was similar enough to what I’ve done previously (Pioneer Woman’s recipe with a few modifications like using golden syrup and double the nuts, and toasting them too, so again, both recipes end up quite close) that I’ll probably use it in the future as well.
    However, I did not see the point in the extra step of cooking the butter+sugar+syrup on the stove, and then cooling it, and then mixing in the eggs; it just felt like a hassle, and I much prefer using PW’s method of using melted butter and mixing everything together, then pouring it over the nuts. Gonna go back to that.
    I also think PW uses slightly less butter than this recipe (shocking, I know!), just a 1/3 cup melted, which is about 60g (when, if I’m understanding correctly, 6tbs is about 85g). Might go back to that, too, although I’m not sure if there’s that much of a difference.

    Still, don’t want to be too much of a detractor – it’s a great recipe, and the pie was a success.

  151. I can’t wait to try this. But Deb, you would love pecans more if you had fresh ones gathered from the neighbor’s yard by my Jacob. Next time you come to Chapel Hill I will trek down from Hillsborough and bring you some.

  152. I made this last night and browned the butter first in the sauce pan as some people suggested in the comments. I am worried I used the wrong kind of Lyle’s Golden Syrup. I went to World Market and bought the squeeze bottle but it said Dessert Syrup on it – appeared to just be cane syrup with nothing added to make it “dessert” syrup. The taste is okay, although I may prefer the traditional corn syrup pecan pie. I really liked the various steps of this recipe and may try it with corn syrup. The consistency and texture turned out nicely. Baked in exactly 45 minutes in my oven.

  153. I found ‘Lyle’s squeezy syrup golden syrup’ in the British area at publix
    Can someone please confirm that this is what I need?

  154. Yes Amy, Lyle’s is the Brit. brand and is available in AJs supermarkets in Arizona. Golden Syrup is an all time staple in Australia; we have it on porridge, pancakes, crumpets (wicked) and is most important ingredient in our national biscuit recipe ANZAC bikkies.

  155. oh my! I am not much of a pie maker, but starting with the crust, I followed all the instructions (used the food processor for crust) and made this Pecan Pie. It looks pretty, and It is sooo good! Great instructions, photos helped. I found the Syrup at a specialty market, as my local World Market was out of stock. Did everyone here read your blog and scoop up the Syrup?? Thanks for a terrific recipe – I plan to make it for our group Thanksgiving.

  156. Thank you for the link to golden syrup on Amazon! I’ve wanted to try baking with it for some time and somehow never made the connection that the place that sells literally everything else in the world would probably have that too. So now I can order the golden syrup AND a new charger for my phone AND a card game all at one time. :)

  157. I baked this recipe exactly as described and my husband likes it better than the Karo syrup recipe, though that is a great recipe, too. As noted, this version tastes more complex, which seems to have to do with the golden syrup AND the bourbon and apple cider vinegar combination. Smitten Kitchen is right about toasting the pecans. I’ve made pecan pie with and without toasting and the extra effort is worth it.

    I found Lyle’s Golden Syrup at the Fresh Market chain.

  158. Last time my son made pecan pie we ran short of corn syrup, so he made up the difference with molasses. It was wonderful, disappeared first and a couple of people almost argued over the last piece. I think I’ll make one of his and one of yours to compare this year.

  159. You can find Lyle’s Golden Syrup at Molly Stone’s in Sausalito, CA. I’m assuming you can also find it at Molly Stone’s in San Francisco.

    There’s a YouTube video showing how to make Golden Syrup at home. Looks super easy. Google: “How to make Golden Syrup + YouTube”. Thank you for this amazing recipe for Pecan pie. Your pie — Must make it for Thanksgiving.

  160. For those of you in NYC – Anytime I want or need a UK product I check out Tea & Sympathy in the West Village. They have a small store off of the restaurant that sells UK products. They sure enough had the Golden Syrup as well.

  161. Another comment about Steen’s syrup. Use it. The flavor is intense. Much better than dark corn syrup and a deep caramel flavor that golden syrup does not provide. If you’re not accustomed to using dark brown sugar in apple pies, adding molasses to your pumpkin muffins or Dutch Babies, and the taste of sticky date pudding, then the flavor may be too strong for your flavor profile. If, on the other hand, you like to eat dark, dark chocolate, chili with tons of cumin and kick, and deeply crusted roasts, then give Steen’s a try. My family prefers pecan pie made with Steen’s and brown sugar, and sticks their noses up at anything else.

  162. Wegmans (cue swooning and gushing from all the upstate readers) carries Lyle’s Golden Syrup, or at least mine does. I am so excited to pick some up and try this recipe out!

  163. Drool! I can’t have butter – do you have any idea how much coconut oil I could substitute in the batter? That’s what’s used in my dairy-free crust recipe. Thank you!!!

  164. Made this recipe two days ago (my first time making pecan pie) and it turned out AMAZING! Seriously the only pecan pie I have ever enjoyed, because it wasn’t too sweet or gooey. It was a huge hit, and it is already gone! I made it with 2 1/2 cups pecans, and I sprinkled some semi-sweet chocolate chips on the bottom of the pie crust before I poured the filling in

  165. I live in central CT and my local Stop & Shop carries Lyle’s golden syrup. I pretty much despise Stop & Shop and avoid it at all costs (literally, because damn, that store is EXPENSIVE compared to other grocery stores of its ilk), but there is one walking distance from my home, so when I do end up there for timing/convenience, picking up a bottle of Lyle’s is a consolation. I haven’t found it at Big Y, Shop-Rite or even Whole Foods in my area.

  166. I have been interviewing pecan pie recipes for a very long time. Most of them were good, not great. This one is great. Flaky pastry, lucious filling, delicious pecans. This is it.

  167. I’m so excited to try this. I’ve always harbored a secret disappointment that pecan pie is just a little… flat. I’m making this for my pecan pie obsessed family this year. I will go down in family lore as a Thanksgiving heretic or a Thanksgiving saint. Very excited to try!

  168. Has anyone tried this browning the butter? I want to try, but should I still cook with the brown sugar, syrup, and salt two minutes after browning?

  169. Pecan pie is my absolute favorite pie. The only issue I have with it is how expensive pecans are! As much as I know homemade is better, it’s hard to justify buying pecans for $13 – $15 at the store when I can get a whole pecan pie for less at most places. Still though, I bought the pecans anyway :)

  170. Erica (comment 207): There is a high altitude pecan pie recipe in the book Pie in the Sky which involves cooking down the filling on the stove first to avoid excess evaporation in the oven which creates exploding pie. I bet you could adapt it to Deb’s ingredients. I have not made the pecan pie but every other recipe I’ve made at 7500 ft from the book has turned out perfectly.

  171. It is things like this, comparing not just the value of certain ingredients (I share your sentiments completely on corn syrup, we all know it sucks but who doesn’t dog some peanut M&M’s every now an then?)…..but could it taste better using something else, that truly make you a bad-ass Deb. This recipe is on the list for next week, and I already know we owe you thanks!

  172. Lyles Golden Syrup is available at Wegman’s stores in northern Virginia. I’m going to make this pie for my office dessert competition.

  173. This set me to wondering if malt syrup would work and a quick search brought up recipes using it. I love the taste so maybe I’ll try it in place of the syrup in your recipe since I have some on hand.

  174. Just want to ad that there is a rice syrup made by the Lundberg company called Sweet Dreams Organic Brown Rice Syrup that is a great substitute for that part of the recipe. It has a delicious caramel flavor that doesn’t interfere with any of the lovely flavor of pecan pie. Just saying…!

  175. That first paragraph is exactly why you had me hooked from the start, Deb! [fangirling] I don’t remember when you first mentioned golden syrup, but I have been using it ever since and it is amazing. I especially love it in your granola bars :) Can’t wait to try this one!

  176. The corn syrup controversy is about it being gmo as well as it being a high glycemic sweetener. I’ve always wondered what was used before corn syrup – skill and technique or are their other ingredients? I want THOSE recipes. Or this one : )
    I tasted golden syrup after hearing about it on blogs and now I get it – it’s realllly delicious.

  177. Question on baking time- Made this pie for my husband’s birthday (used frozen deep dish pie crust… a cheat, I know) and it tasted AMAZING but it remained liquid in the center while the consistency at the edges was right. Used all the ingredients at the specified amounts. Should I just bake it longer next time? I am in the Washington DC area, so altitude is not an issue. Thanks!

  178. I’ve made pecan pies for many years over the holidays, and one secret to success is NOT OVERSTIRRING the mixture before putting it into the crust. Deb, you don’t mention this, is it not the same with your recipe? I plan to use this recipe next week, with the browned butter. Can’t wait! Zupan’s Markets in Portland OR carry Lyle’s golden syrup. Thank you for this!!

  179. Can this pie be frozen after it is fully cooked? Also, the same question for the black bottom oatmeal pie from Four and Twenty Blackbirds?

  180. I’m wondering if it’s possible to use an egg replacer to make a vegan version of this. I’m feeding some vegans this year for thanksgiving, and while there will be apple pie, I love the idea of this.

  181. Whole Foods in Lynnfield, Massachusetts, carries Lyle’s Golden Syrup in the baking aisle. I can’t wait to make this pie, thanks Deb!

  182. I’ve purchased it at whole foods, world market, and Kroger. I use it in place of corn syrup for most things. My 4 year old loves licking it off the spoon -it’s so tasty:)

  183. I made your pecan pie tonight as a trial run for next week, and while I thought it was an epic fail because I over-roasted the pecans, forgot to cover the edges of the pie crust with foil during baking so the crust was over-done, and after 50 min in the oven it was still really jiggly…my husband said it was the best pecan pie he has ever had! Go figure! He loved the chocolate in it and loved that is wasn’t so sweet. Next time I will roast the pecans for only 10 min and cover the pie crust edges with foil while baking so they don’t get over-done. I’m not sure what to do with the jiggle part, maybe just take it out of the oven at 45 min and hope it will set up.

    Thanks for the recipe…my husband especially thanks you!

  184. This looks AMAZING Deb! Wow! I love that you did the golden syrup instead of corn syrup. Instead of the corn syrup frightening me, I completely agree that it’s usually so bland and just fake in sugary taste. I will definitely be giving this one a go! Thanks <3

  185. No Golden Syrup here in the sticks. I made some yesterday, the recipes are very similar. Many said to let it bubble for 45 minutes which turned out to be too long and the syrup was too thick but I was able to thin it with no problem. I would suggest using a candy thermometer and don’t go past 230, when I checked it was nearly 250.

  186. @Becca – that’s what I got too when I overstirred the pie filling (from a different recipe). Deb might be able to confirm, but my reliable auntie cooks said only to stir the filling until it’s mixed and not one bit longer. Also they advised me to use a fork instead of a whisk. So that means whisk the eggs, and anything else that needs to be mixed well, before adding them to the mixture. Now I’m very careful with that step and it’s worked every time. Good luck on future pies – glad to hear it’s tasty anyway!

  187. Here is my crazy question. Do you think I could mix the pie filing minus the eggs, stash in a mason jar in the fridge and just bring to room temperature the day I plan to bake, add eggs & pour it into pie crust?

  188. JB — I think so but I’m not sure if the caramel would set up in the jar and become a pain. Perhaps you can mix the eggs in when you make the filling (assuming you’ll probably bake it within 24 hours of mixing them) instead?

    Michelle — This will depend on the size of your tart pans. Often, for 4-inch tarts, you will get 6 of them to one 9-inch tart.

    Freezing this pie — I have never tried to freeze it but if you’ve had success freezing other pecan pies, I don’t see why you couldn’t freeze this one too.

    Glass vs. metal pie pans — I generally prefer metal, always, for baking, it’s a better conductor.

    Colleen — I’d go 1:1 in a swap.

  189. I can’t wait to try this with chocolate! I found Lyles golden syrup at a grocery store in San Francisco called Bristol Farms.

  190. I have a friend from New Zealand that made the most amazing cookies called Afghans with golden syrup. I’ve managed to find golden syrup at the commissary on base in Hawaii in the international food aisle.

  191. Another Canadian here – as someone married to an Aussie, I would definitely chime in to the other Canadians above that Lyle’s is ranked WAY higher on the yummy factor than Rogers, since Aussies know about Golden Syrup. You can find it at Safeways I think. Definitely trying this recipe soon, including the browning of the butter.

  192. Deb or anyone else- do you know how to scale this down to a 6 inch pie? It is just 2 adults for our thanksgiving and I would rather do 2 desserts than 1 big pie that I need to finish off in a week.

  193. Yay! Found golden syrup at Brits on Mass St. in Lawrence, KS. I hope it gives me an edge in our annual family Thanksgiving pie contest!

  194. Even though it’s 34 degrees celsius here in Australia right now (93 farenheit), I had to give this a try because I love love pecan anything.

    To keep the butter as non-melty as possible in my pastry I have our air conditioning on, the butter spent a few minutes in the freezer after I cubed it and I put the already cold water in the freezer as well. It pulled together nicely (your pastries always do!) and is spending some time in the freezer.

    Can’t wait for pecan pie tonight!

  195. A plug for baking an 11 inch tart instead of a 9 inch pie, for those who don’t like the goo of traditional pecan pie. The tart ratio really increases the nuttiness. I usually make mine with maple syrup, but will try golden syrup this year. You can use your favorite tart or pie dough recipe. In Pittsburgh, you can get Lyle’s in a Market District Giant Eagle, in the international section. Maybe in a regular Giant Eagle too, I just live closest to a Market District one.

  196. Has anyone tried this with sorghum syrup? Would be interested in using it instead of the golden if there are recommendations. Thanks!

  197. I have been obsessing over my pecan pie this year and have already bought 2 different kinds of pans and 3 different syrups in anticipation. I found this recipe http://www.bonappetit.com/recipe/bourbon-pecan-tart of which the filling has similar proportions to yours but half the sugar. I’m wondering if I can cut out a bit of the sugar without sacrificing the consistency? Not that I care about calories on thanksgiving, I just don’t like things toooo sweet.

  198. Served this today at our early Thanksgiving dinner in Tokyo. It was a huge hit and will serve it again next year for sure! Fell in love with Lyle’s with my met my Aussie born hubby. Carmel slices prove there is a god!

  199. Lyle’s instead of corn syrup, toast the nuts–hey, the oven is already on–chop the nuts–seem like small differences from my standby pecan pie recipe but together they made a really noticeable improvement. Thanks, Deb, as always!

  200. Looking forward to making this, although my Southern Grandmother will be shocked I am changing her recipe. I was able to find Lyle’s Golden Syrup at Eastman Party Store in Midland Michigan – but then Gar stocks lots of unusual items since there are lots of transplants living here in the middle of Michigan…Thanks for the inspiration

  201. Hi all! I can’t wait to make this for Thanksgiving! Question though… I’m traveling for dinner (5.5 hrs away) and want to make this ahead of time and store if possible. How far ahead can I make this and how can I store it without it getting soggy? We’re leaving early Wednesday am and I’d prefer to make this Sunday or Monday if possible… thanks!

  202. I test ran this pie for Thanksgiving, and used maple syrup to substitute the golden syrup recommended in the original recipe. My boyfriend told me that it tasted very sweet. I used the same measurement as the golden for the maple, 3/4 cup. Does the maple need to be dialed down to keep the pie from being overly sweet? If so, how much would you recommend using?

    Otherwise, you are the only person that’s gotten me to like pie :)

  203. Lyles Golden Syrup is available for $5.29 at the larger Atlanta area (GA) Kroger stores on the international aisle. Pure cane syrup is also available in the health food section under another brand name.

  204. Two suggestions: mince some pecans and add to your pie crust dough. Instead of golden syrup, use maple syrup. It gives it a whole different taste.

  205. Hi there! Thank you for this awesome recipe! I can’t get the golden syrup in a local store ( Miami FL) and I can’t order on time for thanksgiving. I found brown rice syrup. Would that be a good replacement? Thank you! I love your recipes <3

  206. This looks awesome. My local grocery store in Seattle carries Lyle’s Golden Syrup, and I grabbed a can to take with me to Iowa for Thabksgiving, just in case. If anyone in the Seattle, WA area is looking for it, I got mine at Ballard Market (which is owned by Town and Country Market/Central Market, who likely carry it as well). Can’t wait to make this on Wednesday!

  207. Every year at work on the Friday before Thanksgiving we have a Pie Contest. This year I used your recipe, except (1) I used filberts instead of pecans, (2) I added a tablespoon of orange peel to the filling, (3) I made a filbert crumb crust, and (4) I used a pastry brush to paint the crumb crust with a layer of melted chocolate (and chilled it) before adding the pie filling. And — my, oh my, oh my. It was SO yummy!! And gluten free. :-) THANK YOU for teaching us about Golden Syrup.

  208. I was very excited to try this for Thanksgiving; you even convinced me to purchase Lyle’s Golden Syrup online. Then I found out my guests want a Pumpkin Pecan Pie. Wondering if you have had any luck melding those two flavors successfully?

  209. For Claudia in Miami, I just found it at the Fresh Market at the Falls. You’ll find it in baking section. I’m sure you’ll find it at any of the Fresh Markets here and it’s on sale $3.99.

  210. Wow, this is good already with just 3 of the 4 changes! (toasted nuts, brown sugar, vinegar). I made one for someone else in the foil pie tin from a frozen crust (the original crust was horrible but I’ve reused that tin several times now with better, homemade crusts!) I used the nut crust from Ann Marie (comment 122) with 1/2 cup of the nuts and then made 3/4 of the filling recipe with the other 1 1/2 cup of nuts in the bag and there was just enough filling left over to bake a little bowl of it for me. Yum! I’m especially grateful for the vinegar and the high nut content – no icky sugar-flavored jelly layer, just gooey yummy nuts. I used dark corn syrup because I can’t find golden in this small town, but my mom picked up a tin at my request so when I make this again for my family this week I’ll see how different it is!

  211. Yozhick: Check out Deb’s comment 94. Short answer: yes, you can refrigerate it and then take it with you. (Hint: I hit Ctrl+F and typed “ahead” and it went right to that comment. That trick should work in any browser, I think. The “F” is for “Find”)

  212. If you live in the DC Metro Region, there is a shop in Vienna, VA that sells British products called PURE PASTY shop. I called them and they promised to have some Golden Syrup for me, tomorrow!!

  213. Hi, Deb. I accidentally bought roasted and salted pecans. Do you think that’ll be way too much salt for the recipe, even if I omit the pinch or two of sea salt? Just wondering if I have to go back and shell out more $$ for nuts. Thanks!

  214. Not a question about pecan pie but about golden syrup. Do you think it would work in homemade marshmallows? I make them somewhat regularly in the winter and would be interested to try this out.

  215. Deb, I have followed you for years, but have never commented before today. I made this pie over the weekend, and it was simply phenomenal. My 3-year-old daughter helped me prepare the crust (which was perfect), and the filling was easy to make. But the flavor, oh the flavor! Divine. My husband, who professed to abhor pecan pie, ate 3 pieces in a single sitting. (We won’t discuss the fact that he hasn’t gained a pound since I met him 8 years ago. Ugh.) Anyway, thank you for always exploring and pushing boundaries, and for your never-ending quest to improve things that many folks don’t think need improvement. You’re an inspiration! Happy Thanksgiving to you and your darling family.

  216. At Thanksgiving we have family coming and going because of more than one family to visit and meal to eat. This year I decided to make apple and pecan pies in mini mason jars. That way, folks can grab one to take with them if they want to try dessert, but still have to eat at another home.
    I really want to par-bake but I have 36 of these little suckers. Any suggestions on par-baking without going through the foil and beans on all 36?

  217. There’s a British import store in SF called You Say Tomato that carries the golden syrup. The owner says there’s been a run on the stuff this week, with all the buyers talking about your pecan pie recipe!

  218. I made this pie (with chocolate layer and all) this weekend for a Friendsgiving – to say it knocked everyone’s socks off was an understatement!! The flavor and balance you achieve are amazing. My boyfriend and I are plotting when to make it again! Thank you!

  219. Hi Deb. Longtime lurker, first-time commenter. I found Lyle’s Golden Syrup at Meyer’s of Keswick in NYC (on Hudson St a few blocks south of 14th.) A fun British-import store in general… thanks for the recipe, can’t wait to try it for Thanksgiving!

  220. So looking forward to making this pie for Thanksgiving! I found Lyle’s Golden Syrup at Central Market in Houston for $3.99 a bottle. Happy cooking friends!

  221. Can you parbake the crust, lay down the chocolate, and then freeze for a day or two to finish making it with the filling on Thanksgiving? Can you freeze just the crust?

  222. Made this yesterday and it was A HIT!!! My sisters said it was the best they’d had, and my Mom is a wizard in the kitchen. :) Used the Lyle’s golden syrup and I think that made quite the difference. I think I maybe simmered it a tad too long as the pie was very set out of the oven. Regardless, this is a keeper!!!! THANKS!

  223. Are you sure you’re not a southern girl?

    You’d be right at home with us. Though I prefer a layer of whole nuts on the top.

    Have you had the pleasure of trying sweet potato pie yet? And, before anyone asks – it’s not the same as the Thanksgiving casserole with marshmallows, etc.

    It’s much more subtle, and gives pumpkin and pecan a serious run for the money ( for this pie guy).

    Thanks for posting.

    -GK

  224. I tried to par-bake the crust, but it shrunk horribly. While it didn’t look as I expected, the taste was out of this world. Any thoughts on par-baking? I used beans and filled the shell almost to the rim. I also left my dough in the freezer for an hour prior to par-baking (after the first chill prior to rolling out).

  225. For people in the Boston/Cambridge/Somerville area without car access, Cardullo’s in Harvard Square has golden syrup (in a tin!).

  226. Audrey — Sorry to hear that you had trouble but I cannot for the life of me figure out how it can shrink if blocked with pie weights. It would have to slip down around them? Were they not heavy enough maybe?

    Type of pecans — I don’t have many types available — I used a mixture of halves and pieces. Halves is more traditional.

  227. Hi Deb! I’m starting the pie tonight…I have the same question as Anne (above). Can I prepare crust (up to chocolate layer) then freeze the crust until Thursday to finish the pie? Thanks!

  228. I am scanning the comments and haven’t seen this asked- two days before Thanksgiving, and I have no shot at finding Golden syrup in time BUT I am a Vermont girl who loves maple pecan pie. Have you tried this? If so, should I use the same ratio of maple syrup instead of golden syrup? Love the suggestions to toast the nuts and brown the butter- thanks so much. Happy Thanksgiving all!!

  229. Ok, so as I was shopping for the ingredients for this pie, I wasn’t paying much attention and grabbed something exclusive to my new home in Alabama- Golden Eagle Syprup. Would this recipe work with the Golden Eagle? I found other pecan pie recipes with golden eagle, but they seem kind of boring compared to this. Anyone have any input on this?

  230. Hi Deb! I was wondering about the best method for melting the chocolate and the heavy cream. I know melting chocolate and then mixing it with a cold liquid can be tricky, and the proportions of liquid and chocolate have to be just right if they’re melted together. What method would you recommend? Is a double boiler necessary?

  231. For those in central Iowa, you can get Lyle’s Golden Syrup at The Mucky Duck in Ames, IA.
    Can’t wait to give this recipe a try for Thanksgiving this year!

  232. Mine is sitting on the counter cooling. Looks like it came out great, everything as expected. Thanks for taking the trouble to weight out the Lyles. I weigh everything (fwiw, my brown sugar comes to 200g).

    GK is absolutely right about sweet potato pie. I prefer pumpkin (when fresh, not canned) but it’s hard to get fresh pumpkin year round. Sweet potatoes I can always get.

    Thank you for the recipe!

  233. I will be making this for Thanksgiving! I hope to find Golden Syrup, but if I can’t I may make my own!

    Can any other whiskey substitute for bourbon? Does bourbon have any special qualities?

  234. This looks incredible! I can’t wait to make it for Thanksgiving. Also, for those of you in the Twin Cities, I discovered that Byerly’s (in St. Louis Park, at least) carries Lyle’s golden syrup in the tiny British section of their ethnic foods aisle. Cheers!

  235. Audrey, Deb:

    My pie dough used to shrink on me all the time. Even weighted, it would retract back from the rim. Two things helped with that for me:

    1. I started letting the dough rest once I got it in the pan and had formed a rim, just another 30 minutes or so in the fridge. That alone worked wonders, but the end of shrinkage came after I watched Hubert Keller do “The Great Pies of France”.

    2. Keller points out that you have to make sure the crust is pressed against the bottom and sides of the pan, and then pulls dough hanging over the pan underneath the dough on the ridge and pinches it so it’s the pan rim width at the bottom but an edge at top. Then he cuts the dangle. You can decorate that making zig zags or such, but when the heat hits the crust, that thin ridge sets before anything else has a chance to move.

    It’s been like magic for me. Don’t know my problem is your problem, but it’s pretty easy to give it whirl.

  236. Emily — There are many ways to do it, all work. I usually start by bringing the cream to a simmer and pouring it over chopped chocolate in a bowl, giving it a minute and then stirring until smooth. However, with a larger proportion of chocolate to cream, this doesn’t always work (cream gets too cool before it’s done melting). You can also just melt them together over very low heat in a saucepan, over a double-boiler (to be extra cautious re: scorching) or in short segments in the microwave, stirring well between each. With chocolate, I always stop heating it before it’s fully melted and just let the warmth of the mixture melt the last few chunks. Keeps it from getting too hot or cooked.

    Amy/preparing crust ahead — Absolutely.

    Sherry — There’s no other way to par-bake. Well, some people use parchment instead of foil, but foil works better. You can use other things to weight the pie. You can also skip the par-baking. Crust will be a little less crisp; you’ll be a lot less worn out. ;)

    Keren — Re, marshmallows, I think you’d be just fine swapping this but it would be beige, not that pure puffy white.

  237. Deb, I just made a gluten free version of this pie (I picked up a frozen gluten free crust from Whole Foods), as my husband has celiac disease. I do not like pecan pie….or i previously did not like pecan pie. this pie was OUTSTANDING! This is the first pecan pie ive tried that i’ve enjoyed! I used light corn syrup (since I couldn’t get the golden syrup) and it was just….damn delicious! I will make this again very soon!!! :-D Thanks for the fabulous recipe!

  238. I usually make a choc-pecan pie. Want to do this one today (amazing!),but too lazy to line the bottom with chocolate. Could I just put choc in the filling (as I do with my other likely-never-to-be-used-again recipe)?? Same amount as you call for?? Thanks!

  239. Hi Deb!

    All I could find was organic golden light blue agave…..will this work or should I just stick to the Kayro corn syrup?

    Thanks!!!
    Amber from KS

  240. Found this awesome tutorial to make your own golden syrup. I just tried it and it seems like it turned out swell! All you need is sugar, water, and a lemon!

  241. re partaking: I am wondering why the pie plate needs to be on a rimmed baking sheet for partaking. And is there no need to prick the crust before parbaking?

  242. Holy Batman, Deb! I followed all your pie tutorials, and now this baby is in the oven. The best crust advice was to put everything in the fridge before starting to cut in the butter, and to keep putting it back in whenever I started to get frustrated. Happy Thanksgiving!

  243. Made this today, and had to break into it today because we’re heading out of town immediately after lunch tomorrow, so….wow! Best pecan pie ever. Don’t know wy I never thought to toast my nuts, and the golden syrup added so much flavor. I’d gotten to the point where I could have one small slice of pecan pie and I would wonder why in the world I kept on making it. THIS was wonderful. Thanks so much!

  244. Just took my pecan pie out of the oven for Thanksgiving tomorrow. I toasted the pecans, used maple syrup and bourbon AND I baked it in a cast iron skillet (which I have been doing for a few years now). I can hardly wait to have a slice tomorrow.

  245. My pie is finally in the oven. I think I may have slightly overcooked the chocolate, but it tasted okay, so I went with it. It looks good so far. Tomorrow I will try to make my friend Jackie’s apple-cranberry pie with a crust which includes apple cider and subs cornmeal for a portion of the flour. It’s a time-honored classic in her family and I am very curious. She thinks it may have originally come from Gourmet. She’s unsure.

  246. BEST PECAN PIE ever! i especially love the pie dough. Will try to make a quiche using it :) thx Deb. I’ve been a silent follower of your site for over 5 years. You are my go to recipe goddess!

  247. Once the nuts are toasted, I soak them in 1/4 cup bourbon. The warm, toasted nuts soak in the great bourbon flavor, and I use a tablespoon or two of the toasted-nut infused bourbon in the base. It really adds depth to pecan pie. I’ve forever been a Pecan Pie fan and always floated the whole pecans atop the filling…I like the contrast of caramelized nuts to gooey filling. This is the first time I’ve used chopped pecans (only because it was the only pecans I had and they are impossible to get in Italy). I’m afraid I’ll find the pie “too nutty” but I am certain the taste will be amazing!! I can just tell.

  248. Thanks for the tip about golden syrup. I found it in my Publix Supermarket here in Charleston, SC. They have a small “Brittish” section. It was in an 8 oz bottle labeled “Lyle’s Squeezy Syrup” Golden Syrup. I took a photo but realized I can’t post it here. Can’t wait to eat our pie today!

  249. I just made this pie, and it is the best pecan I’ve had, thank you! I browned the butter as per that excellent suggestion, doubled the bourbon, used the Lyle’s (a game changer) and coated the crust with the bittersweet ganache. We had to taste test it this morning to make sure it was ok, and it may not make it to dessert. Happy Thanksgiving!

  250. Made your pecan pie yesterday for an early T-Giving and it was the best I’ve ever made! Will never make it again without the golden syrup. Cheers and thank you!

  251. I found golden syrup at Meijer in Louisville, KY.

    We had the pie today at our Thanksgiving dinner – baked it at 45 minutes and it looked set, but was still extremely liquidy when we cut in to it. Did not affect the taste – it was absolutely delicious. Served it with homemade sweet potato & toasted marshmallow ice cream, and it was a perfect combination.

  252. Deb, this pie was a SHOWSTOPPER. I have been making it with corn syrup forever, and I’ll never go back. For those in Texas, golden syrup is available at Central Market. I did not toast the pecans and the flavor wasn’t missed. I also learned from you how to make pie crust, so thank you for that.

  253. Best pecan pie I’ve ever had or made, and I love pecan pie (and hence have eaten a lot). My husband is the opposite and has always avoided pecan pie…and are two slices of this incarnation. Today’s crowd was “I like my pecan pies unsullied by chocolate and why would you ever put alcohol in a dish,” so I didn’t use the chocolate or bourbon. I may have to make this again sooner than is strictly decent for my immediate family with those two additions….

  254. Omg! This is insane! Followed entire recipe to the letter: golden syrup, butter crust, par-baking, toasting of nuts, frozen Valrhona chocolate layer, bourbon, apple cider vinegar… It came out so perfect and head and shoulders above any pecan pie I have ever had. Many steps but this is the only pecan pie I ever want to eat.

  255. This pie was outstanding! Made it for my in laws for thanksgiving this year and it rocked! thanks again for another great recipe!

  256. every thanksgiving sees a pumpkin and a pecan pie on my table. because i have yet to have a recipe from your site fail me, and indeed they so often make me so happy, making your pecan pie was obvious. it turned out i only had about 1/4c golden syrup left (here in western north carolina, i can find the cans in ingles and harris teeter, but i prefer the jars for neatness; often you can ask a manager to order an item for you), so i did have to use 1/2c corn syrup, but even that small amount of golden syrup was lovely. but the best part… a dear friend picked up the tiniest bit that had fallen off a slice and was moaning with happiness. suddenly she stopped and said, “my mother loved pecan pie. i hadn’t even thought of that for years. she would have loved this one. thank you for that memory.”

  257. Made this for our Thanksgiving pie table — really delicious! It was just a tad runny in the middle, so I’ll reduce the oven temp by 25 degrees next time, or simmer the syrup a bit longer. Fabulous taste! Thank you!

  258. Suzanne M- I was writing to ask why my pie may have turned out super-runny in the middle, but I see that perhaps the fact that my mom turned the oven to 375 instead of 350 was to blame? Is that because the top gets too crispy for the steam to escape? Looking for an explanation…though the pie was still super-delicious, and the goo was a nice sauce for the ice cream.
    Other potential explanations: used Karo instead of Lyle’s, added some molasses because I only had light brown sugar, didn’t simmer long enough?

  259. Butcher Block in Sunnyside, Queens has golden syrup but they were out when I went to pick it up so I just used corn syrup and it was STILL the best pecan pie I’ve ever made.

  260. It was fun to try a new recipe! My pie was more runny than gelatin in texture. I used all of the adaptations and followed the recipe exactly (or so I thought). Was it a result of the golden syrup or did I not bake it enough (I did bake it the maximum recommended time)?

  261. Best Pecan Pie recipe ever–perfect in all the ways we prefer a pecan pie but had yet to find a recipe that could achieve our wish list, until I found yours! Lots of pecan, great toasted pecan flavor, dense but still “gooey”, flavorful sweetness. Thank you!

  262. Deb, thank you for the best pecan pie recipe! Everyone loved it, and it really is the best tasting pecan pie I’ve had. I found the golden syrup at Butcher’s Block in Sunnyside (thank you to one of the commenters above for the tip; sorry Andrea). After 45 minutes it was still runny, so I baked for an extra 20 minutes, at 10 min intervals, and it was perfect, with the custardy, gooey middle.

  263. Well, found the Golden Syrup and made this pie and to be honest it was achingly sweet most of us couldn’t finish it. This was without the chocolate layer, too. So, sorry, but I had to post my experience.

  264. I made this yesterday with a few small tweaks (a bit more pecans, a bit more bourbon) and one bigger one: I used 1/2 cup golden syrup and 1/4 cup maple syrup. Worked brilliantly. (And was dubbed the best pecan pie of the night!)

  265. I “gilded the lily” as you recommended, Deb, and added the chocolate layer, which was well worth the effort. In general, I like pecan pie. Well, you transformed it with the golden syrup and chocolate layer. Really raised the bar. I, too, had to bake it a little longer than specified (an extra 10 minutes) but no big deal. Simply terrific. Thank you.

  266. Making this pie today (Friday) – we keep kosher, so no dairy pies for thanksgiving (pumpkin makes a great non-dairy pie, we just sub soy milk for evaporated). So – dinner tonight for a large crowd, arranged specifically to go with your pecan pie recipe. Wish me luck! If you live in or around Washington DC, get your golden syrup at Rodman’s, home to all amazing foreign-born cooking ingredients. Definitely adding the chocolate layer! Off to bake…

  267. Deb, this was the BEST pecan pie I’ve ever had – ever! It was actually the best thing I ate for Thanksgving all together. I feel like I should pass out a can of Lyle’s and a copy of this recipe for Christmas gifts! So so good! Thank you for another fab recipe!

  268. Long time lurker here. Just came to say that this was the best pecan pie ever. I made it for Thanksgiving for my very picky family. (Our family Thanksgiving tradition after we eat seems to be to discuss all the things that were wrong with the meal…). But they all loved this pie!

    I live in southern California, and I purchased the golden syrup from Bristol Farms.

  269. I got my Golden Syrup at DeLaurenti in Seattle. I’ve heard that Cost Plus/World Market carries it as well. Thanks for the recipe!

  270. I made this for thanksgiving and it was a hit! My boyfriends 8 year old cousin could not stop saying that it is the best pie she’s ever had. I could not find the golden syrup so I used maple syrup and it tasted great. Thank you so much for the recipe, yours are always spot on!

  271. This is wicked good, and I don’t even like Pecan Pie.

    I’ve never made one before, because it has always been my least favorite type of pie. But your article made it sound so tempting that I made it or T-day. It was INSANELY good. I love it. It’s *just* gooey enough, with a strong pecan flavor. The Lyle’s syrup is perfect in this. The pie has a great toffee flavor, without being overly sweet. The bake time was perfect. Consistency is perfect. Highly recommend this recipe….as written it’s fantastic!!! Thank you!

    PS: It’s just as good (and still crisp) two days later.

  272. This Isn’t just the best pecan pie I’ve ever made. It’s better than I thought pecan pie could ever be! Not obnoxiously sweet, and with such great caramel flavor. And the texture is gorgeous. I can’t believe I never thought to toast the nuts or use golden syrup before. I wonder, though, if there’s a specific reason the nuts are added before the eggs. Maybe I cooked (or cooled) my syrup mixture too long, but it was so dense and sticky that I laughed out loud at the idea of whisking in the eggs. I beat them separately and stirred them in with a spatula, after which the filling no longer threatened to break my whisk. Would the pie be as breathtaking if I waited to add the pecans once the eggs were incorporated?

  273. Made this as instructed – amazing! My 12 yo daughter tasted the toasted pecans as they came out of the oven, and said that each one tasted like a mini-pecan pie! Thanks!

  274. Hi Deb,
    I have been able to find golden syrup in grocery stores for years. I live in Massachusetts, but it’s equally accessible on cape cod as it is out in the berkshires. I find it in every whole foods I go to, and it’s always at stop & shop in both the baking aisle and the ‘international’ section. Usually I see the plastic jars but the tins are around too! I’m assuming most people just never realized golden syrup was right there in their regular grocery store all along. That being said, I think a pecan pie could be equally delicious with agave nectar, which has smokey, caramel-y notes as well!

  275. Post Thanksgiving review of pecan pie recipe … FABULOUS!! I have made many a pecan pie, but the combination of toasting the nuts, pre-cooking the filling, and that tiny bit of vinegar made for the best ever. Unfortunately, I didn’t begin my search for the golden syrup until the night before the holiday, and I struck out swinging. So I had to use corn syrup, but even with that, the pie was not gooey, not sickeningly sweet, and it even had sort of a crackle top. Everyone at the table said it was the best they had ever had. I did finally find Lyle’s at The Nugget market in Roseville, CA. I bought it so that next time, I would be prepared. Thanks Deb; you have added so many recipies to my library, every one a winner! Early Happy Chanukah to you and yours.

  276. I’ve long suspected that the corn syrup we buy at the grocery isn’t the same as HFCS. Not that it’s “good” for you, but it isn’t as bad as HFCS. I was rereading Sam Sifton’s book “Thanksgiving” and my suspicions were confirmed. Enzymes are added to corn syrup to create fructose yielding HFCS. You need to be careful of “light” corn syrups since HFCS may be added to to corn syrup to create the light corn syrup. His advice is to read the labels to make sure HFCS hasn’t been added.

    You are so right about corn syrup being nasty on pancakes. When I was a kid I couldn’t figure out why I hated my mom’s pancakes, yet loved them everywhere else. It was the syrup. She always used dark corn syrup. I think that turned me off dark corn syrup for life.

  277. Made this for Thanksgiving, and it’s the best and most beautiful pecan pie I’ve ever made (or had, saving your Chocolate Bourbon Pecan Tart). All I could find in a hurry in my GA grocery store was Alabama’s Golden Eagle Syrup, which is only partly cane syrup – and partly CS, HFCS, and honey. Still – delicious. Added one T of bourbon, and just that small amount really upped the flavor.

  278. This was a HUGE hit at our Thanksgiving and will become a staple on our menu and my go-to pecan pie recipe going forward. Thank you!

  279. Made this for Thanksgiving, and it was excellent. I didn’t find that parbaking the crust (used pennies for weights) made it crisper, at least on the bottom. I can see why you said to put it on a rimmed cookie sheet to parbake it, though. Butter leaked out of the crust all over the sheet. Just mentioning these little items to see if other bakers had the same experience. They certainly didn’t detract from the deliciousness of the pie! Thanks for sharing the recipe.

  280. I made this for Thanksgiving this year and everyone just raved about it. I have been searching for a recipe for Pecan Pie that fits my high standards for years and this one has done it! I generally find that Pecan Pie just tastes sweet and has no depth but this one has so much wonderful flavor going on!!! Thank you so much for posting this recipe, it is officially becoming a tradition in my family!

  281. Wendy — It will depend on how salty the nuts are; if really fully salted, it might be overkill. Lightly salted might be just fine.

    Lisa — I haven’t made a pumpkin pecan pie, but Googling around, it seems that many have. That said, what I do like is a classic pumpkin pie with a pecan pie topping — see here.

    Yozhik — I’ve read that maple syrup is a little sweeter than sugar, although this (however trustworthy the information is, I’m not sure) contradicts that.

    Rachel, re, that BA tart — That tart, at least my guess from just looking at the proportions, has less caramel goo in general, I wouldn’t expect it to have the softness of pecan pie. Doesn’t mean it won’t be good, it’s just a different animal. As for sugar, you can take a little out, but if you take out a lot (I wouldn’t be confident halving it here) you compromise the texture. I kept it on the low side, but it’s still pecan pie, of course, which is to say, quite sweet.

    To make it spicy — No reason you cannot add a bunch of fall/winter spices and even some cayenne for heat.

  282. Just reporting back … walnuts were SUPERB. I never made it to the market to get golden syrup, and I was light on corn syrup, so I used a combo of corn syrup and raw agave syrup – diving of course. So now I have an excuse to make another after I go to the market, right?

  283. I made this for Thanksgiving, golden syrup and all, and was not a fan. The pie looked great and set very well (to my Southern standards), but the taste of the syrup overpowered that of the pecans—the ingredient that I hoped to be the super star of the dish. I have been using a recipe without all syrups the past few years and although it does not produce a gooey/solid pie, tastes like buttery pecans. Perhaps I will half the golden syrup and make a sub with the hopes of a less-dominant-syrupy flavor.

  284. I made this pie for TG. I had to go to World Market to get the Syrup (I am in Savannah). I used the unsalted roasted Pecans from the farmers market. It had amazing flavor and was worth all the work, even after a long work day. Although with the physical depth of the pie, I would used chopped pecans most definitely. Also, for the Gluten Free readers, make the America’s Test Kitchen GP Pie Dough recipe (i used Bob’s Cup 4 cup and omitted the extra Xantham Gum). It came out crispy, flaky, and held up to the pie ingredients and lasted for days. Thanks!

  285. Mrs. Bridge’s Pantry in Woodstock, CT has Lyle’s Golden Dessert Syrup (which I sincerely hope is the same thing) for $6.95 for 325g.

  286. Made and loved it! I was never a fan of pecan pie (before this) because of the corn syrup goopiness, but the golden syrup made a world of difference. Thank you!

  287. Thanks for great recipe, detailed commentary and advice. You guided me through making my first pecan pie. It was a hit! Only one piece was leftover, then devoured the next day. Discovered your blog when a friend shared on FB! Looking forward to following you for more wonderful recipes. ~•~New fan in Pittsburgh, PA, USA

  288. We made this right after you posted the recipe with the chocolate gilding included. You have officially converted my husband from eating chocolate mousse pies exclusively to now asking for pecan pie at least once every few days. Thank you!!

  289. I’m from Yorkshire (but live in the US) and I love golden syrup – I’d never thought of subbing corn syrup with golden syrup, but now I -need- to make this recipe. Can’t wait to try it.

  290. Deb:
    just wanted to thank you for this recipe. the pecan pie was almost gone everyone loved it – even my husband had some (and he hardly ever eats pie any more…) So – Thank You! (thanks also for the chocolate pudding pie recipe.)
    happy holidays!
    D.

  291. Deb–a real keeper–my new go-to recipe. I was using Martha Stewart’s mother’s recipe, which we liked a lot, but on occasion, it would be too runny or worse, “bleed” after the cut edge was exposed. This was perfect! No bleeding, not overly sweet, just the right amount of “goo”. I’ve never prebaked the crust before, but that worked well too (though I agree with another commenter that loading with beans to prebake needs no docking)–it is still crispy this morning. I think the golden syrup is very nice and lends a something I can’t describe, over the regular Karo syrup. Thanks so much! Another Deb special!

  292. Best pecan pie filling ever. I used the filling to make pecan pie bars once I remembered I don’t own a pie pan. I doubled the filling and used a shortbread base for the crust. So easy and fed so many.

  293. Being from Louisiana, I don’t remember a time when we did not have cane syrup. My earliest memories are at my Mamaw’s table with a plate full of cane syrup that had a big dollop of thick, fresh, cold clots of cream off the top of yesterday’s milk right in the middle of it. When the hot biscuits came to the table, they were dredged through the mixture and eaten like that. So good. Cane was peeled and eaten fresh from the field, but my Papaw had his own syrup mill where cane was crushed and the juice boiled off til it was just thick enough.

  294. Didn’t get my act together in time for Thanksgiving to get the cane syrup, so I ended up using dark corn syrup. The pie was still fantastic and got tons of compliments! Thanks. :)

  295. I’m an Aussie who loves golden syrup and often use is in place of honey… Hot toast with butter and golden syrup is great… and my Nana makes the best golden syrup dumplings served with home made custard…

  296. This was a winner! I made two of these pies for Thanksgiving and am now switching permanently to this recipe, despite the additional work. Luckily my corner store (heavy on imported goods) carries Lyle’s golden syrup, so it will be an easy switch! I used store bought crust because I am lazy, no chocolate or bourbon because of personal preference, toasted the pecan halves (although will be braver next time and let them toast just a titch longer), indulged in Plugra butter (but only because the store was pretty much out of unsalted butter and that was surprisingly the cheapest remaining option) and otherwise followed your filling recipe as written. The first pie didn’t quite fully set, but I think that was due to using a relative’s temperamental oven. The second one came out perfect. Added freshly whipped cream and got rave reviews for both.

  297. Someone may have already said this, but Lyle’s Golden Syrup can, of course, be ordered online. However, it can also be found it at Fresh Market. I’m writing while the pie is baking, but I can smell that this pie will be different than the usual. Can’t wait!

  298. Since you’re buying golden syrup, you might as well buy a 2nd bottle and make Delia smith’s damp gingerbread as described in Laurie Colwin’s more home cooking. The last gingerbread recipe you need. It sinks a little in the middle, but who cares.

  299. I made two pies for Thanksgiving. One was this recipe exactly and it was incredible. Using the cane syrup made the lightest filling that was much less sweet and rich when compared to corn syrup. I don’t think I will ever use corn syrup again.

    I also made a chocolate version. I added cocoa and about 1/4 cup sugar to the pie dough and par backed it. In the filling I added 1 1/2 cups chocolate chips. It was really really good.

  300. Oh, the SATISFACTION, FOR ONCE, of seeing an American recipe that extols the virtue of a British ingredient, like golden syrup, which I have used for years in my pecan pie recipe (mostly for relatives who love this dessert; I find it too sweet myself) along with dark brown sugar. But I am very grateful too for the apple cider and toasting tips. Sometimes I toast the pecans, sometimes I don’t, depending on time or sheer laziness. This will keep me on track.

  301. Any reason why to add Pecans before the eggs? I would think pecans would not keep their shape with whisking of eggs, no? Thanks!

    1. Caroline — No reason that I can now remember (which isn’t like me; there’s always a reason! alas…) but losing shape shouldn’t be an issue, or wasn’t for me.

  302. Re: Lyle’s Golden Syrup-Never fear in Bergen County, NJ

    In a marathon grocery run yesterday in northeast & central Bergen County, I found Lyle’s Golden Syrup everywhere I went. To be specific: King’s in both Ridgewood and Cresskill had it on sale, competitively priced with Stop and Shop in both Ridgewood & Closter, and ShopRite in Emerson had it. At Stop and Shop in Ridgewood, someone even went to find it on the shelf while I waited a short time on the phone. (My first try to find Lyle’s.) Bless them!

  303. Adams Fairacre Farms in Newburgh, NY has Lyle’s Golden Syrup; I imagine that the other Adams locations around here in Poughkeepsie and Wappingers Falls would, too.

  304. Oh wow! Stratosphere is right! You are my go-to for fabulous recipes and this did not disappoint. My 11yo recently developed a love for pecan pie so we signed up to bring it to Christmas dinner. The golden syrup was worth the time and expense. And I’m with you – toasting the nuts (especially in a recipe in which they star) is a “duh”. This pie got rave reviews!…and I let my 11yo eat it for breakfast too (Christmas is my excuse). I love your writing – it helps me understand the WHY of certain steps and ingredients. Thank you!
    P.S. Your peanut butter chocolate chip cookies are my 15yo’s fave (and have been for years). …and your southwestern brisket is in my crockpot right now…Thanks for all the amazing recipes and writing.

  305. Hello! First time trying a recipe from your site after EVERYONE I know told me to go here. All my coworkers bring in yummy treats and I ask where they got the recipe. 90% of the time it is from Smitten Kitchen! I made this pie last night for Xmas. I love pecan pie, but have never made one. It was amazing! I added the chocolate bottom layer and the bourbon. It was a bit too much for me, too much going on. Next time I’ll omit the chocolate and bourbon and just relish in the flavors of the pecan. Loved the golden syrup instead of corn syrup. I did *toast my nuts* and parbake the crust. I would do both of those again. Thank you!

  306. THANK YOU!! This is the perfect pecan pie. I baked it for Christmas, and am enjoying the leftovers for breakfast this week. I love it!

    I skipped the chocolate, but included the bourbon. The golden syrup is what pecan pies have been missing.

  307. Deb-Great tasting pie. I love golden syrup and was looking to use up what I have on hand. My crust, however, was tough. I mixed by hand using a pastry cutter and let it sit over night in the fridge. Did I over mix? The crust was not flaky at all.

  308. A lot of people do not know about the rolling the extra pie crust under the actual crust. This is the best way to make sure that you have a strong crust that will not fall apart. Your pictures are really clear! i want ed to comment on how well they look. I like the one of the bowl being poured!!

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    Gourmet Pecan Man

  309. I made this for Thanksgiving and it is the best pecan pie I’ve ever had. The Golden Syrup is the key! I also used it in roasting left over pecans in the oven with a little cinnamon. It’s a keeper in my pantry now. I’ve made several of your recipes and have not been disappointed. Thank you for your taste buds, clear writing and beautiful photography!

  310. Finally! After making this recipe I am happy to say that this is the pecan pie I’ve been looking for and can end my years-long search. I’d never heard of golden syrup but I believe it makes the difference adding a richness unlike the cloying sweetness of corn syrup. Thanks, Deb!

  311. FYI Brooklyn Kitchen/The Meat Hook carries Golden Syrup.
    Gonna try this recipe…my boyfriend is a chef and general everything he makes is wonderful, even when he doesn’t know what he’s doing. When he made (his first) pecan pie last week it was a bit disastrous. Apparently he’s never really had it before and wasn’t sure what it was supposed to be like. Anyway, hopefully this recipe will remedy our pie problem.

  312. I’ve never baked a pecan pie in my life. That is, of course, about to change.

    Deb, where do ceramic pie plates rank in terms of conduction? I got a beautiful one for Christmas, and it seems to have cooked the crust a bit faster than my old glass one…which would suggest better conduction than glass.

    For those of you who live near the Canadian border, Lyle’s Golden Syrup is stupid easy to come by here. Like, I think most of the corner stores carry it and it’s stocked in every grocery store. So, if you’re already making a trip to benefit from our poor dollar (thank you), bear that in mind.

    1. Kaitlin — I’d expect glass to cook it faster than ceramic, but if it was on the thin side, it might not have made much of a difference.

  313. OMG I made my own golden syrup, browned the butter, and I tasted it before I started baking it…

    I don’t like pecan pie, I’m making it for someone else. I love this!!! It’s freaking delicious!!!

    If this doesn’t get me a marriage proposal, nothing will ;-)

  314. It’s really a mouth temting sweets!Can’t help to crave for it Bakerella!Thank u for sharing this with us.Waiting for more!

  315. Ohh Look at this recipe, well done.I love pecan pie but i want to know about filings and toppings. What i can add in both topping and filling. I want to give treat to my love on his birthday and want to make unique pecan pie. We will enjoy it with red wine. Is it good combo? :P