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Holiday Spiced Pecan Pie
We’ve made the classic pecan pie ready for the holidays with warming spices like cinnamon, ginger, and nutmeg.
In place of standard corn syrup, higher-quality golden syrup is used for its buttery, caramelized notes. You can find it in the British aisle at most supermarkets and is worth seeking out as it makes all the difference in the final flavour of the pie.
How to Make It
Ingredients
Pastry
- 1 ¾ cups all-purpose flour
- 1 ½ tsp granulated sugar
- ¾ cup cold salted butter, cubed
- 3 tbsp ice-cold water
Filling
- 4 large eggs
- 1 cup golden syrup, preferably Lyle’s
- 6 tbsp dark brown sugar, lightly packed
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground allspice
- Freshly grated nutmeg to taste
- ¼ tsp kosher salt
- ¼ cup unsalted butter, melted and cooled slightly
- 2 cups pecan halves, divided
- Whipped cream, for serving
Instructions
- For the pastry, combine flour with sugar in the bowl of a food processor. Add butter and pulse until butter is the size of peas. With the motor running, slowly stream in water and continue blending just until a dough comes together, about 30 seconds. Shape into a flat disc, cover with plastic and chill for 30 minutes.
- Arrange rack in the bottom third of oven. Preheat to 350°F.
- Roll out chilled dough on a floured surface into a 14-in circle. Loosely roll dough around the rolling pin, then unroll over a 9-in glass pie plate. Drape over bottom and sides of pie plate, without stretching the dough (this can cause shrinkage during baking). Trim pastry if needed, leaving a 1-in overhang. Tuck overhang under itself, then, using your fingers, flute the edges. Refrigerate while preparing filling.
- For the filling, whisk eggs with golden syrup, sugar, vanilla, spices, and salt in a medium bowl until smooth. Whisk in butter until fully combined. Set aside.
- Coarsely chop 1 cup of pecans, then sprinkle evenly over the bottom of the pastry. Carefully pour over filling to fully cover pecans. Sprinkle over remaining 1 cup pecans, ensuring they are evenly distributed.
- Bake in the bottom third of oven until filling has set, but center lightly jiggles when shaken, approximately 55 minutes to 1 hour. Transfer to a wire rack and let cool for at least 1 hour before serving. Serve topped with whipped cream.
How to Store It
Pie will keep covered, at room temperature, for up to 2 days.
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