Outlaw Pecan Pie
jeffraben.com/recipes · No. 172
A throwback pecan pie recipe using Lyle's Golden Syrup, based on what the first pecan pie might have been.
Ingredients
Method
- Toast pecans – Place pecans on a baking sheet and bake for about 8 minutes in a 350 degree F (180 degree C) oven until lightly browned and fragrant.
- Preheat oven to 350F.
- In a large saucepan, heat the brown sugar, golden syrup and butter to the boiling point. If you prefer a softer filling (less dense), don't heat the ingredients.
- Stirring constantly and scraping back any foam that clings to the side of the pan, let this mixture boil for about 1 minute.
- Remove from the heat and let cool while, in a separate bowl, you beat the eggs until creamy and add vanilla.
- When the boiled syrup has cooled (lukewarm is okay), beat in the eggs, salt and cream.
- Line pecans on bottom of pie shell and pour syrup over. Pour into the unbaked pie shell and bake for about 45-50 minutes or until the filling is just set
Craig's Notes: In a conversation with Phoebe Lawless, baker at Scratch in Durham, NC, she thought the original pecan pie was probably based off a British nut pie. If this was the case the original pie was probably much less sweet and used a popular simple syrup called Lyle's Golden Syrup. This recipe is a throw back to what the first pecan pie might have been.
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The original
