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    You are in: Home / Recipes / Pecan Pie Recipe
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    Pecan Pie

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    xtine's Note:

    This is Rose Levy Beranbaum's Pecan Pie recipe. I like it because it uses Lyle's Golden Syrup instead of corn syrup - I think Golden Syrup has a better flavor than corn syrup. Golden syrup is extremely thick & sticky, so when measuring I recommend using a metal measuring cup and heating it by running it under hot water before pouring the syrup into it. This way not as much of the syrup will stick to the cup when you try to pour it out. You can also heat up the bottle or tin the syrup comes in by placing it in a pan of hot water for a few minutes before measuring - this will make the syrup thinner & it will pour more easily. Use your favorite pie crust with this recipe - if you like you can just use the pre-made ones they sell in the dairy case.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Place the pecans in the baked crust.
    3. 3
      In a medium, heavy-bottomed saucepan, combine egg yolks, golden syrup, brown sugar, butter, cream & salt. Cook over moderately low heat, stirring constantly & WITHOUT letting the mixture boil for 7 to 10 minutes until the mixture begins to thicken slightly (160 degrees F on a candy thermometer).
    4. 4
      Remove from the heat & stir in the vanilla.
    5. 5
      Pour the filling over the pecans in the pie shell and place a foil ring around the top of the crust to prevent overbrowning.
    6. 6
      Bake at 350 for 20 minutes or until filling is puffed & golden and just beginning to bubble around the edges. Filling will shimmy slightly when moved.
    7. 7
      Cool completely on a rack, about 45 minutes, before unmolding.

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    Ratings & Reviews:

    • on June 22, 2010


      This was, by far, hands down, the BEST pecan pie I've ever had!! You MUST use Golden Syrup to get this flavor. In the US, it's a little hard to find, but many Whole Foods carry it. Also try: for mail order. It's well worth the price.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2009


      Excellent! Golden syrup does make a difference. Custard is thicker with more of a caramel molasses flavor than pecan pies made with white Karo syrup. I've never prebaked a pie shell with a pecan pie, but it turned out well. This was the first pie to be gobbled up on Thanksgiving!! Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pecan Pie

    Serving Size: 1 (134 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 609.1
    Calories from Fat 376
    Total Fat 41.8 g
    Saturated Fat 12.1 g
    Cholesterol 159.8 mg
    Sodium 238.8 mg
    Total Carbohydrate 57.5 g
    Dietary Fiber 3.4 g
    Sugars 26.4 g
    Protein 6.0 g

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