Nick’s Southern-style Pecan Pie

Because most recipes call for a cup or cup and a half of corn syrup, the classic version is cloyingly sweet. However, you can use a combination of mild honey (like clover or acacia) and Golden Syrup, which has a wonderful flavor that is almost like light molasses, instead of corn syrup. You won’t get the traditional corn syrup flavor, but you’ll get a lighter but still sweet pie that’s true to Southern style.


250 grams French-style butter
¾ teaspoon/6 grams salt
2 tablespoons/30 grams sugar
3 cups/375 grams flour, sifted

60 grams unsalted butter,
½ cup honey
¼ cup Golden Syrup
1 teaspoon vanilla extract
1 tablespoon dark rum
¼ teaspoon grated nutmeg
Pinch of salt
4 extra-large eggs
2 cups shelled pecans
Whipped cream or vanilla ice cream, for serving


In a standing mixer, cream together the butter, salt, and sugar for 1 minute on low speed. On low speed, add the flour and mix just until the ingredients come together. Add 6 tablespoons water and stir only until the dough comes together; if it doesn’t, add another tablespoon of water. Do not overmix the ingredients. Scrape the mixture onto a piece of plastic wrap and press it into a square. Wrap tightly in plastic wrap and place in the refrigerator overnight.

Butter up a 9-inch pie dish. Separate the dough into two equal parts. One piece should be refrigerated while the other is being rolled out. Using your fingers, press the dough into the pan’s bottom edges and crimp the top edge. With a fork, pierce the bottom in several places. Refrigerate for several hours or overnight, uncovered.

Preheat the oven to 160 degrees Celsius. Fill the crust with pie weights after lining it with parchment paper. Remove the pie weights and parchment paper carefully from the oven. Return the crust to the oven and bake for another 15 to 20 minutes, or until it is lightly browned. Allow this to cool completely.

Reve the oven up to 180 degrees Celsius. In a standing mixer fitted with the paddle attachment, or in a food processor, cream the butter. Cream together the honey and golden syrup until smooth. Scrape down the sides of the bowl and the beater. Mix in the vanilla, rum, nutmeg, and salt. One at a time, add the eggs, beating each one until fully incorporated before adding the next.

Pecans should be poured into the pie shell and smoothed out to form an even layer. Scrape the butter and egg mixture into the bowl with a rubber spatula. Bake 30 to 35 minutes, until nuts are lightly browned and filling is almost set, on a baking sheet. The filling will puff up and possibly bubble, but as it cools, it will settle. Overbaking will cause it to crack if you leave it in for too long. Remove from the oven and set aside to cool. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Atlas Curates

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s