Ingredients
Scale
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup light corn syrup (or substitute with golden syrup for a deeper flavour)
- 1 cup packed light brown sugar
- 3 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves (reserve a few for decoration on top)
If you’re feeling adventurous, swapping the light corn syrup for maple syrup lends a lovely, subtle earthiness. I’ve done this on blustery autumn afternoons when the taste of maple just feels right. For the crust, my mum always swore by a simple butter pastry — flaky and tender — which I still prefer, though a shortcrust from the shop works just fine in a pinch.
Instructions
- Preheat your oven to 350°F (175°C). If using a homemade crust, line your 9-inch pie dish with the dough, trimming and crimping the edges as desired.
- In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth and fully combined. This mixture is the heart of your pie — think of it as the sweet, sticky memory that will hold your pecans in a glorious embrace.
- Place the pecan halves evenly across the bottom of the pie crust. You can arrange them neatly or scatter them freely; both ways have their own charm. I tend to scatter, then save my prettiest pecans to decorate the top for that extra touch of care.
- Carefully pour the filling mixture over the pecans, making sure they’re all coated and the syrup fills the gaps.
- Place the pie on the middle rack of your oven and bake for 50 to 60 minutes. The edges should be set, and the centre should jiggle slightly when you gently shake the pie dish — that’s a sign it’s perfectly cooked but still gooey inside.
- If the crust edges start to brown too quickly, cover them loosely with foil to prevent burning. My mum always told me, “Protect the edges like you’re guarding a treasure.” And she was absolutely right!
- Once baked, remove the pie from the oven and let it cool completely on a wire rack. This cooling time is crucial — it allows the filling to set beautifully, making slicing easier and the flavours richer.
- Slice, serve, and enjoy with a dollop of whipped cream or a scoop of vanilla ice cream. Don’t forget to share a story or two while you’re at it — that’s the secret ingredient.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
