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 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.
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.
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.
If you do end up using corn syrup instead of golden, would it be the same volume?
Made this for Thanksgiving and wow! All felt it was the best pecan pie ever. Kroger is a source og the Golden Syrup. My hubs Grandfather was from England and always talked about how he missed pancake syrup that wasn’t maple. We think he must habe meant Golden Syrup.
Followed the recipe exactly—even bought the Lyle’s—and while the filling was to die for, the crust, sadly, was tough. Ugh! Looked fine after pre-baking and had a great color after the final bake, but you needed a steak knife to cut through it.
I don’t think my dough was over-worked, but what else could have happened? HELP!!! I want to try this again for Christmas Eve.
I hope it works today for you! All I can say is, I’m just making it and the amount of water that Deb gives for the dough was way too much (much as I hate to disagree with you, Deb!) – luckily I didn’t add the whole 1/4 cup at once. So, a too-wet dough would be hard – but I’m sure you’d have noticed if it was over-wet. The only other observation is that I don’t trust using a food processor to mix pastry. I know loads of people do it, but I think there’s enough of a chance that I’ll overwork the gluten in the flour, that I just don’t risk it. I think larger bits of butter make the pastry better. Hope it all went well. Hope mine works out for Christmas Day!
A couple recommendations about adding water to pie crust – it should be as cold possible – I make a big glass of ice water before I begin to assemble the crust, so the water is chilled by the time I need it. And definitely *do not* add the water all at once. It should be added very gradually as you pulse the food processor or toss the dough if you are making it by hand. I use an inexpensive glass cruet (the kind with a screw on metal top with a small hole) to only add the water a few drops at a time. The amount of water you will need varies with the dryness of your flour and the humidity in the air. Only add enough to make the dough stick together in a ball
Thanks for your insightful comments, only wished I saw them BEFORE making the pie again. Next time…..
When I made the pie for Christmas I did not pre-bake the crust. This clearly helped. Maybe next time I will pre-bake but place foil around the crust for the final bake. Also will try less water.
I’ll get there. The filling really is beyond delish. I just need to work on the crust.
If anyone is near Salt Lake City, UT, Edinburgh Castle routinely stocks small quantities of Lyle’s Golden Syrup. My kids found it ages ago when they were on a big “Harry Potter treacle tart” kick. I don’t know why I didn’t think about using it for pecan pie… Going to get some tomorrow!
Hi neighbor! I buy mine at Pirate O’s in Draper!
I am looking for a recipe for golden syrup for your pecan pie. Where can I find it?
Golden syrup is a product you can buy online or at some grocery stores. While I prefer it for pecan pie, I list some swaps above if it’s hard to find.
Here you go: https://www.daringgourmet.com/how-to-make-golden-syrup/
Trick is to NOT try to speed it along. You want low and slow at consistent heat. That develops the flavor. It isn’t quite as nicely flavored as Lyle’s but still a nicer taste than corn syrup.
May I use maple syrup instead of golden syrup?
Hi Maja,
Maple syrup is vastly different from Golden Syrup. It will not make the pecan pie as full-bodied in flavor. If you decide to try maple syrup with this pie recipe, make sure it is pure maple syrup, not a pancake syrup. Good luck to you!!
Maja,
Sorry, I forgot to add, if you try the maple syrup instead of the Golden Syrup, add 1 tablespoon of flour as the maple syrup is runnier. Also, it is best to par-bake the crust if using maple syrup.
I love this recipe! I’ve reliably made it for at least 4 Thanksgivings. Unfortunately this year I fudged it up and forgot to put eggs in it before popping it in the oven.
I was hoping maybe you could reformat the recipe so that the ingredients correlate with the directions. I keep having to scroll up and down as I’m reading through the directions.
YES This!!! up, down, up down. But it’s an amazing recipe!!! My entire extended family absolutely demands this pie each year now!
Sounds delicious. Any chance I can use citric acid or lemon in place of vinegar? Vinegar makes me sick. Thanks in advance!
Hi Deb, Excited to try this! Can the amount of brown sugar be reduced?
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?
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?
My in-laws are here, and they don’t eat eggs… and they adore pecan pie. Any thoughts on what to sub for the eggs? I often use applesauce when baking, but I don’t think it would work in this recipe. Thanks!
Any luck?? I also am looking to sub out eggs…
I’m also subbing out eggs. I regularly sub ground flax mixed with water for eggs in baking and it works great.
1 T. ground flax with 3 T. water= 1 egg
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.
Wtf?!
It appears there aren’t any supermarkets that sell golden syrup near me (San Diego). I’m looking online. Is Luke’s the only brand? And is there a difference between the one in the can and the one in the bottle?
It appears there aren’t any supermarkets that sell golden syrup near me (San Diego). I’m looking online. Is Lyle’s the only brand? And is there a difference between the one in the can and the one in the bottle?
I’ve bought Golden Syrup easily at World Market or online on Amazon
Huh?
What on Earth are you talking about?
… 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.)
Could you share with me your pecan pie recipe
Mimiofthree3@gmail.com please
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.
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!
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!
It’s not cane syrup, actually. It’s an invert sugar syrup made with a process and recipe that is proprietary to Lyle’s. The southern U.S. cane syrup has a different flavor and a slightly different consistency. I imagine it makes a delicious pie, but it’s definitely not the same thing.
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.
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.
World Market usually has Golden Syrup.
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.
“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.
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!).
“All things in moderation – including moderation.”
Lazarus Long in “Time Enough for Love” by Robert Heinlein
Actually, it’s Oscar Wilde. The quote from Lazarus Long is “moderation is for monks.”
I think it’s actually Socrates!
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.
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.
You need my pumpkin pie recipe!
Could you send me your pecan pie recipe as well?
Thank you.
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!
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.
Wegmans sells golden syrup, for those who are lucky enough to live by one!
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!)
Your pie looks truly perfect Deb! I love the toasted nuts in there!
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.
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??
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!
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?
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.)
Thanks for the info. From someone who shops at the same Wegman’s.
Me too! I shop there! Thanks !
My favorite pie! I have made a lot of your recipes and have never been disappointed. I will give this recipe a try. Thanks
I can almost always find Lyle’s Golden Syrup at World Market.
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!
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.
Pecan pie is my father in law’s all time favorite dessert! I’ll have to make this during Thanksgiving while we’re at their house.
Paige
http://thehappyflammily.com
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….?
I’ve had really good luck finding “Lyle’s Golden Syrup” at Cost Plus World Market (a chain import store). I had to track it down for Nigella’s Honeycomb recipe a while ago.
That pie is beautiful!
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.
Do you think I could bake this in a 9in tart pan as opposed to a pie pan?
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!
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!
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?
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.
I am very puzzled by how the pie crust baked; it literally oozed butter so much so that there was a pool under the pan and a pool at the bottom of the crust as I prebaked the crust. Is this normal?
This looks sooo delicious! Can’t wait to try this with Christmas :)
Should you dock the pie crust before blind baking?
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.
I second Marlena’s question regarding Steen’s “pure cane syrup” vs. golden syrup. Seems like maybe they should be interchangeable for this recipe?
In Waterloo, Ontario (Canada) Ayres Nut and Bake supply sells golden syrup in bulk!
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!
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.
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.
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.
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.
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.
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!
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.
I just bought my annual bottle of corn syrup this morning. Tomorrow, I will return it and get golden syrup because that.is.brilliant.
Plum Market in Chicago has Golden Syrup– you can also use Instacart to quickly search stores in your metro-area.
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!
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.
This is gorgeous! Now I have a reason to purchase golden syrup!
This looks incredible! I’ve never heard of golden syrup but I’m looking forward to finding it for my holiday baking!
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!
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
For those in the Bay Area, you can find golden syrup at Berkeley Bowl.
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.
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.
Hey, Deb. I get my Lyle’s Golden Syrup from Cost Plus World Market too here in the Chicago suburbs. And, it’s currently on sale. :)
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).
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.
*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.
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.
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!
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.
There’s also a difference between the kind of corn syrup you use for things like pie and high fructose corn syrup that’s added to all sorts of processed foods. http://www.thekitchn.com/corn-syrup-vs-highfructose-corn-syrup-there-is-a-difference-196819
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.
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!
Mine turned out runny, even though I followed directions to a T. Nobody else has mentioned this. So disappointed.
Your baby…no words….my heart….how DO you get anything done?
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.
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! :)
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.
@BAE In first paragraph, under words “one might eat”, there is a picture of Deb’s daughter with her curly red hair.
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.
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.
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!
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!