A delicious pecan pie stuffed to the brim with pecans, a delicious cinnamon filling and buttery homemade pie crust. The perfect dessert served with a scoop of vanilla ice cream.
I am a pecan pie obsessive. My mom used to buy pecan pies at a local bakery when I was young and I would have slice after slice, savoring the gooey filling laced with pecans. This pecan pie recipe is flavored with cinnamon and made with golden syrup instead of the traditional corn syrup often used. You could use maple syrup as well if that’s easier to find. The maple will also give the finished pie the most delicious flavor. It’s the perfect Thanksgiving dessert as it is essential to make it the day before to allow it to set properly.
Cinnamon brown sugar pecan pie
For the crust
For the filling
- 4 extra-large eggs
- 1 cup golden syrup
- 2/3 cup packed light brown sugar
- 4 tbsp butter melted
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 4 cups (400g) pecan halves
- Make the pastry according to instructions. Roll out then press into a pie dish. Crimp edges and place in the fridge.
- Preheat the oven to 160°C/320°F.
- Whisk together the eggs, syrup, sugar, butter and flavorings until just combined.
- Add the pecans.
- Pour the filling into the prepared pie crust.
- Place into the oven and allow to bake for 45-60 minutes until the filling has set around the edges but the center is still jiggly. (If the pie crust or pie is browning too quickly, cover loosely with foil.)
- Remove the pie from the oven and allow to cool to room temperature before placing the fridge. Allow to cool completely for at least 6 hours, ideally overnight, before serving.
Tips for making the best pecan pie
- . Start by making your own crust. Any buttery pie crust recipe will work but I have grown to love the recipe by fellow blogger, Inspired Taste. Her recipe is linked in the recipe card and is a fail-safe pastry that is VERY easy to work with and results in perfect, flaky pastry every single time. There is no need to blind bake the crust as the pie will be in the oven for long enough to bake it through.
- The filling is made by whisking eggs, golden syrup, brown sugar, cinnamon, vanilla and salt together. I always add a tablespoon of flour as I find this stabilizes the egg and gives the pie filling more structure. If you can’t find golden syrup, feel free to substitute with maple syrup.
- Bake the pie at a medium-low heat to prevent curdling the eggs. Remember that this is basically a custard-based pie because of the eggs so you need to treat it gently. High heat will curdle the eggs and you don’t want that. Bake the pie until the edges are set and the center is still jiggly. The filling will set up with the residual heat and will result in a perfectly gooey pie.
- Allow the pie to chill for at least 6 hours in the fridge. Overnight is best as the pie will slice much easier if it is properly chilled.
- Serve the finished pie with a scoop of ice cream or dollop of whipped cream.
Freezing and making ahead
- Freezing: Pecan pie freezes very well. Bake the pie in a freezer-safe pie dish and allow to cool completely. Wrap well with plastic wrap and foil then freeze for up to 3 months. Allow to thaw completely before serving.
- Making ahead: Pecan pie should be made the day before to allow it to chill and set properly. However, it can be made up to 2 days ahead and kept covered in the fridge. Leftovers can be kept covered in the fridge for up to 2 days.