Pecan Pie with Golden Syrup

 

This recipe was recommended by a neighbor in 2020 and is from Smitten Kitchen.

NOTES

1. Toast your nuts, with the possible exception of the ones you put on top of the pie. They'll toast while baking.

2. Many pecan pie recipes use corn syrup instead of golden syrup. The latter reportedly has a more buttery or caramel taste.

3. In lieu of dark brown sugar, use 1 cup packed light brown sugar, remove a tablespoon, and add a Tbl of mild molasses.

4. The recipe calls for 3/4 cup golden syrup, which is nearly 1/2 to 3/4 of a can of Lyle's Golden Syrup. But a year after posting this recipe, their golden syrup started appearing in plastic bottles.

5. Use a shallower pie dish so the pecan filling sits pretty high in the crust. (Or make extra filling...?)

6. Other recipes for pecan pie recommend par-baking the pie crust: 350-degree oven; on a cookie sheet; parchment paper on bottom of crust, filled with pie weights; bake for 15 minutes.

7. One recipe suggests coating the bottom of the crust with a bit of lightly beaten egg to prevent leakage; another suggests baking on a low rack and on a pre-heated cookie sheet to crisp up the bottom part of the pie crust.

8. When nearing the finished baking time, the internal temperature of the pie should be 200 degrees, according to one website. If the pie looks especially jiggly, increase the temp to 425, cover the pie with aluminum foil, and bake between 10-12 minutes. Spending too much time in the oven runs the risk of burning the pecans!

9. Liz's go-to pie crust recipe is elsewhere on this blog and is based on one from Cooks of Crocus Hill.

INGREDIENTS

3/4 to 1 cup packed dark brown sugar 

• In lieu of dark brown sugar, use light brown sugar; remove 1 Tbl and add a Tbl of mild molasses, per SPICEography

3/4 cup (or a bit less) golden syrup

6 Tbl unsalted butter

A pinch or two of sea salt

2 cups (225 grams) pecans (or a bit more), coarsely chopped

1 tsp apple cider vinegar

2 tsp vanilla 

3 large eggs

(optional) flaky sea salt

(optional) 1 Tbl bourbon

prepared and chilled pie crust

PREPARATION (chill the pie crust at the start of this recipe; oven to 350)

1. Par-bake the pie crust (see Notes). 

2. Toast the pecans, either in the oven or on the stovetop; set aside. (NOTE: It's okay to leave some pecan halves untoasted and plan to place those on the top of the pie. They will toast while baking.)

3. In medium saucepan, combine butter, dark brown sugar (or light brown sugar with molasses; see Note), golden syrup, and pinch of salt. 

4. Over medium heat, bring to a simmer and cook for 2 minutes, stirring.

5. Remove from heat and stir in pecans, apple cider vinegar, and vanilla (and bourbon, if using). 

6. Pour mixture into a wide bowl to help it cool, and set the mixture aside to cool for 5-10 mins.

7. Then stir in one egg at a time, vigorously, until combined.

8. Pour mixture into chilled pie crust, sprinkle with sea salt, and bake at 350 for 40-45 minutes. The pie is done when the edges are set and the center is slightly firm to the touch but still has some jiggle to it. See Notes about cook time and temperature.

9. Cool on rack and serve slightly warm or at room temperature. Refrigerate the pie after tenting with foil.