Pecan pie is a Southern treat that has spread across the country for Thanksgiving and Christmas celebrations. It features tasty pecans floating on a thick layer of sweet syrup, which is usually corn syrup. If you’re getting a little tired of the usual flavor, try amping it up by using a syrup product from across the pond.
Golden Syrup is rarely known and not widely available in the US yet, but it’s easy to find at specialty import stores and online from retailers like Amazon. It’s got a mild caramel flavor that is perfect for pecan pie. Aside from that simple swap, you can also toast the nuts lightly before using them. A little toasting makes even the tastiest nuts even better, and it doesn’t take a lot of extra time because you can do it while pre-heating the oven for baking the pie.
Once you taste the results, you’ll be glad you went through the trouble to order Golden Syrup.
Ingredients You Will Need
- 1 1/4 cups of white whole wheat flour
- 1 stick, or 4 oz, of unsalted butter, kept cold and cut into small chunks
- 1 tablespoon of sugar, maple syrup, or honey
- Generous pinch of sea salt
- 1/4 cup of water, as cold as possible
- 3 eggs, large
- 3/4 of a stick of butter, or 6 tablespoons, softened at room temperature
- 1 cup of brown sugar, dark preferred
- Small pinch of sea salt
- 1 teaspoon of apple cider vinegar
- 1 tablespoon of heat-stable vanilla extract
- 3/4 cup of Golden Syrup
- 2 cups of shelled pecans
Making Your Crust
Toss the flour, sugar, and salt together in a large bowl. Add the cold butter and rub it into the flour with your fingers until the entire mixture resembles tiny pebbles mixed with coarse sand. Slowly add the water as you stir the mix with a spoon, then start kneading in the bowl. Once it’s a smooth and flexible lump of dough, wrap it in plastic wrap or stick it in a zip-closure bag and let it rest for at least an hour in the fridge. Roll it out, then place the layer in bottom of the pie pan and trim the edges. Put the pan in the refrigerator until you’re ready to bake.
Making the Filling
Toast the nuts first in the oven at 350 degrees F for about 10 minutes, tossing regularly so they don’t burn. Mix the syrup, sugar, butter, and salt together in a shallow saucepan and heat it together for about 2 minutes while stirring so it comes together. Add everything but the eggs, including the toasted nuts, and let the mixture cool to room temperature.
Beat in the eggs until the liquid is uniformly mixed. Pour it into the crust, slide it into a 350 degrees F oven, and cook for about 45 minutes. The center will still jiggle a little without being too loose, but the edges should be firm and the crust golden brown. Let cool and serve.