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Best-Ever Pecan Pie

A community recipe by

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This recipe appears in Richard Sax's, "Classic Home Desserts," and is based upon a recipe by John Thorne. Sax added the vanilla, which Thorne did not include in the original version. As an American who has searched a lifetime for a good pecan pie, I can vouch for the title. Also, I say use the Lyle's.


Serves: 8

  • 1 packet shortcrust pastry
  • 1 cup cane sugar (or dark muscovado sugar, turbinado or light brown sugar)
  • 3 cups golden syrup or light corn syrup
  • 2 tablespoons dark rum
  • ¼ cup softened unsalted butter
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 2 cups broken pecan nuts
  • whipped cream (sweetened or vanilla ice cream for serving)


Best-Ever Pecan Pie is a community recipe submitted by exiledcal and has not been tested by so we are not able to answer questions regarding this recipe.

  • Roll out the dough on a lightly floured surface to a large circle about 1/8 inch thick. Fit it, without stretching, into a buttered 9-inch pie pan. Trim off the excess dough, leaving a ¾-inch border.
  • Fold under the edge of the dough, pressing along the rim or the pan and forming a high, fluted border.
  • Chill the pie shell until needed. In a large saucepan, combine the sugar, golden syrup or light corn syrup or corn syrup, rum, and butter. Bring to a boil over medium heat.
  • Boil for about 1 minute, stirring constantly and scraping back any foam that clings to the sides of the pan.
  • Remove the pan from the heat; set aside to cool to lukewarm, at least 15 minutes. Meanwhile, preheat the oven to 350F degrees, with a rack in the lower third.
  • In a small bowl, beat the eggs until creamy. Beat the eggs into the cooled syrup; stir in the vanilla, salt, and pecans. Pour the filling into the pie shell. Bake until the filling is set but still slightly wobbly in the center, about 50 minutes. Cool the pie completely on a wire rack.
  • Serve the pie at room temperature with plenty of slightly sweetened whipped cream, or with vanilla ice cream.
  • Tell us what you think

    What 5 Others have said

    • It is definitely a typo... I just made this (without noticing the comments) and I too ended up with a sloppy mess. Could someone please update the recipe?! The taste is nice... But it was a mess because there was so much syrup!

      Posted by Mum2twinsplus2 on 14th May 2015
    • Definitely 2/3 cup syrup! Mine did catch on slightly after 40 mins in a forced oven so I'd check it after 35 mins!

      Posted by RooGirl5 on 7th September 2014
    • The recipe is super simple and quick to make. I tried it as a dessert for a barbeque party with friends and it went down very well with a couple of scoops of Hagen Das vanilla ice cream. Make sure to use 2/3 of a cup of golden syrup, not 3 cups! Also, watch the baking time as the top of the pie starts to burn at 50 minutes - maybe go for 40 minutes to be safe. Really lovely pie and exactly what I would expect in a pecan pie.

      Posted by Simonhep01 on 31st August 2014
    • I just made this recipe and I'm pretty sure there's a major typo - the recipe says 3 cups of syrup but after making it and ending up with a sloppy mess, I did some further searching and found that it should be 2/3 of a cup in the original recipe by John Thorne: Check this before making!

      Posted by Gugs69 on 2nd January 2014
    • Makes an absolutely enormous pie, but my family loved it, although it is VERY sweet!

      Posted by juliacush on 24th November 2013
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