Makes: 1 (9-inch) pie (8 to 10 servings)
John Thorne, author of the Simple Cooking newsletter, likes making this pecan pie (featured in Richard Sax’s Classic Home Desserts) with a combination of Lyle’s Golden Syrup and muscovado sugar, but when we tried it with the alternative, light brown sugar and light corn syrup, it was equally successful.
Game plan: If you choose, you can decorate the top of your pie by arranging about a 1/2 cup of pecan halves around the edge of the filling, next to the crust.
You’ll need to make the Flaky Pie Crust before you begin.
Chewy, cakey, fudgy, and not too sweet.Read
Pecan pie with bourbon and chocolate.Read
A recipe for crisp and chewy pecan pie in the shape of cookie bars—easy to make and simple to transport.Read