Pecan Pie

Pecan Pie

The Best Pecan Pie Ever!

To me, Thanksgivings’ quintessential taste isn’t pumpkin pie, but pecan. Yes, I have a sweet tooth (and I’m not even from the south). I love that this pie tastes like candy, the way the sugar pools at the bottom of the dish and the amazing way it pairs with vanilla ice cream. I like to think that I’ve perfected this pie. My secret is to add golden syrup to the usual mix of corn syrup. Golden syrup is every bit as sweet as corn syrup, but, like honey, has a slightly different “sweet” profile on the tongue that really complements the traditional corn syrup. The whole pie becomes even richer, just ever so slightly caramel-y and sublime. Love it, love it, love it. If you want a more sophisticated flavor profile for your pie, put a layer of bittersweet chocolate at the very bottom of the crust, before you add the pie filling. It adds a wonderful contrast note to the over the top sweet of the rest of the pie. I like this version too (although my favorite is still over the top sweet. That’s the point of pecan pie in my eyes.) Don’t wait for Thanksgiving to eat this particular pie. It’s good all year long.

Notes: I coarsely chop my pecans because it makes cutting the pie easier. I wonder how those people with their pecans perfectly lined up in a circle do it? Would anyone really spend an hour lining up pecan halves? What if they float out of place during baking?

Serves 6-8

Kid Friendly Tasks- Adding pecans


  • 1 pie shell, 9″ and unbaked
  • 3 eggs, beaten
  • 1/2 c golden syrup
  •  2/3 c corn syrup (1/3 c light & 1/3 c dark)
  •  1 tsp vanilla extract
  •  ¼ tsp salt
  •  2 tbsp melted butter
  •  1 c pecans, chopped


  1. Preheat oven to 375. Place pie shell in pie pan and perforate shell. In a large bowl, beat eggs then add all three syrups, then vanilla extract, salt, melted butter and finally pecans.
  2. Pour filling into pie shell and bake 40 minutes.

Serve with vanilla ice cream and enjoy!

Pecan Pie

Pecan Pie


Leave a Reply