Another homemade baking first for me (joining the pecan roll) is this beautiful pie. I never realized how simple pecan pies were to make. I looked for a trusted recipe from other bloggers and found this one from The Traveler’s Lunchbox. Since I had a jar of Lyle’s Golden Syrup that I have yet to use, I knew this was the recipe to try. I loved the way this pie turned out and the compliments innumerable. If you like pecan pie, try this recipe.
Perfect Pecan Pie (Recipe from The Traveler’s Lunchbox)
- 2 cups (200g) shelled pecan halves
- 1 cup (250ml) golden syrup, or if you must, white corn syrup
- 1 cup (200g) firmly packed dark brown sugar (the darker the better)
- rounded 1/4 teaspoon salt
- 5 tablespoons (75g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature, slightly beaten
- 9-inch unbaked deep-dish pie shell
- unsweetened whipped cream, for serving
Preheat the oven to 325 degrees. Spread the pecans on a large baking sheet and toast in the oven until just fragrant, about 10 minutes. Remove and let cool.
In a large bowl, whisk together the golden syrup, sugar, salt, butter and vanilla until smooth. Whisk in the eggs. Pour the mixture into your 9-inch unbaked pie shell. Sprinkle the cooled pecans over the top. Place on the center rack in the oven and bake for about 1 to 1 1/4 hours, or until the center puffs slightly and a toothpick inserted in the center comes out clean. If the crust begins to brown too much, cover it with foil.
Serve warm or at room temperature, with a dollop of unsweetened whipped cream.