Decadent Golden Syrup Pecan Pie
Indulge in this Decadent Golden Syrup Pecan Pie, an exquisite twist on the classic recipe from renowned baker Rose Levy Beranbaum. This pie stands apart by utilizing Lyle's Golden Syrup instead of traditional corn syrup, imparting a richer and more complex flavor profile. The golden syrup's unique sweetness enhances the nuttiness of the pecans, creating a perfect harmony in each bite. To ensure a seamless baking experience, we recommend heating your metal measuring cup under hot water before adding the syrup. This helps reduce the stickiness, allowing for easy portioning. Pair it with your preferred pie crust—whether homemade or store-bought—for a delightful dessert that’s sure to impress friends and family.
6
Servings
243
Calories
9
Ingredients
Ingredients
Pie crust
1 (Pre-baked)
Pecan halves
1.5 cups (Raw)
Egg yolks
4 (Separate the yolks from the whites)
Lyle's Golden Syrup
1/2 cup (Use as directed, heat measuring tool before measuring)
Light brown sugar
1/2 cup (Packed)
Unsalted butter
4 tablespoons (Softened)
Heavy cream
1/4 cup (Room temperature)
Salt
1/8 teaspoon (As is)
Vanilla extract
1 teaspoon (As is)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Carefully place the pecan halves evenly in the pre-baked pie crust.
3
In a medium heavy-bottomed saucepan, whisk together the egg yolks, Lyle's Golden Syrup, brown sugar, softened butter, heavy cream, and salt.
4
Cook this mixture over moderately low heat, stirring constantly and ensuring it doesn’t boil. Continue until it slightly thickens, reaching 160°F (70°C) on a candy thermometer, which should take about 7 to 10 minutes.
5
Remove the saucepan from the heat and fold in the vanilla extract, stirring until well combined.
6
Pour the warm filling over the pecans in the pie shell, ensuring they are evenly coated.
7
To protect the crust from over-browning, create a foil ring around the edge of the pie.
8
Bake the pie in the preheated oven for about 20 minutes, or until the filling looks puffed, golden, and begins to bubble around the edges. The center should still have a slight jiggle.
9
Once baked, allow the pie to cool completely on a rack for about 45 minutes before carefully removing it from the pie pan.
Nutrition Information
14g
Fat
29g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Golden Syrup Pecan Pie?
It is an exquisite twist on the classic pecan pie recipe from Rose Levy Beranbaum that uses Lyle's Golden Syrup instead of corn syrup for a richer flavor.
Who is the original inspiration for this recipe?
This recipe is based on a version by renowned baker Rose Levy Beranbaum.
What can I use instead of corn syrup in this pecan pie?
This recipe specifically calls for Lyle's Golden Syrup to provide a more complex and nutty sweetness.
How do I measure the golden syrup without it sticking?
Heating your metal measuring cup under hot water before adding the syrup helps reduce stickiness and allows for easier portioning.
Does the pie crust need to be pre-baked?
Yes, this recipe requires one pre-baked pie crust.
How many egg yolks are needed for the filling?
You will need 4 egg yolks, separated from the whites.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
What type of sugar is used in the pecan pie filling?
The recipe uses 1/2 cup of packed light brown sugar.
Should the butter be melted before mixing?
The recipe calls for 4 tablespoons of softened unsalted butter rather than melted butter.
What temperature should the filling reach on the stove?
The mixture should reach 160°F (70°C) on a candy thermometer.
How long does it take to cook the filling on the stovetop?
It typically takes about 7 to 10 minutes over moderately low heat.
Should the filling mixture be allowed to boil?
No, you must stir constantly and ensure the mixture does not boil while cooking.
When should I add the vanilla extract?
Remove the saucepan from the heat first, then fold in the vanilla extract until well combined.
How do I prevent the crust from over-browning?
Create a foil ring around the edge of the pie crust before putting it in the oven.
How long does the pie bake in the oven?
The pie should bake for approximately 20 minutes.
How do I know when the pecan pie is done baking?
The filling should look puffed and golden and begin to bubble around the edges, while the center should still have a slight jiggle.
How long should the pie cool before removing it from the pan?
Allow the pie to cool completely on a rack for about 45 minutes.
How many servings does this recipe provide?
This recipe is designed to yield 6 servings.
What is the calorie count for one serving of this pie?
Each serving contains approximately 243 calories.
How much fat is in one serving of the Golden Syrup Pecan Pie?
There are 14 grams of fat per serving.
How many carbohydrates are in each serving?
One serving contains 29 grams of carbohydrates.
Does this pie contain much protein?
It contains a modest 3 grams of protein per serving.
What type of pecans are best for this recipe?
The recipe calls for 1.5 cups of raw pecan halves.
Can I use store-bought crust for this recipe?
Yes, you can use either a homemade or a store-bought pre-baked pie crust.
What is the purpose of adding heavy cream to the filling?
The 1/4 cup of heavy cream adds richness and a smooth texture to the golden syrup base.
Is this a good dessert for Thanksgiving?
Yes, this pie is tagged as a Thanksgiving classic and makes a great holiday dessert.
How much salt is required in the filling?
The recipe uses 1/8 teaspoon of salt to balance the sweetness.
What is the specific brand of syrup recommended?
Lyle's Golden Syrup is the recommended brand for this specific flavor profile.
Should the heavy cream be cold or room temperature?
The recipe suggests using room temperature heavy cream.
How do you arrange the pecans in the crust?
Carefully place the pecan halves evenly across the bottom of the pre-baked pie crust before pouring the filling.