John Thorne's best-ever pecan pie from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax

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Notes about this recipe

  • h0lly on April 09, 2025

    This is it. The one and only pecan pie for me.

  • MissKoo on December 01, 2024

    It really is the best-ever pecan pie, and very easy to put together. I've made it a number of times for Thanksgiving gatherings, with family and with friends. The Lyle's Golden Syrup makes all the difference. Most pecan pies are far too sweet. This one is perfect. Love how rum enhances the flavor. I have a note in my cookbook that 1 teaspoon of vinegar cuts the sweetness too. I didn't do that this year but have in the past. Definitely a keeper recipe.

  • dcegelston on November 27, 2020

    This is delicious, and the ingredients fit perfectly into a 9-inch tart pan. Will definitely make this again.

  • jenmacgregor18 on November 25, 2016

    Tried this one out for thanksgiving. It uses Lyle's Golden Syrup (cane syrup) instead of corn syrup- 2/3rds of a cup instead of 3/4ths of a cup. 2 T of spiced rum. I didn't get a piece; but it disappeared quickly. My sister usually finds pecan pie too sweet; but loved this one. She asked me to keep this recipe and to make her another pie--now! It rivals the Bourbon & butter pecan pie from Bill & Cheryl Jamison's American Home Cooking, which uses Steen's cane syrup & bourbon/whisky).

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