Best Pecan Pie with Flaky Crust and No Corn Syrup — this is not just another pecan pie. It’s made with a buttery, flaky vodka pie crust that that delivers bakery-quality results at home and a silky, caramel-like filling sweetened with golden syrup instead of corn syrup. The result is rich, perfectly balanced, and incredibly delicious—ideal for Thanksgiving, Christmas, or any cozy holiday gathering.

If you’re planning a holiday menu, you might also love my Pumpkin Dinner Rolls—soft, golden, and perfect alongside a roast. For dessert, add this pie to the table with my Pumpkin Bundt Cake with Dulce de Leche Drizzle or Pumpkin Brigadeiros. Together, they make the kind of spread everyone remembers long after the holidays are over.

Even if you’ve never made pie before, this guide walks you through every step so you can bake a show-stopping dessert that feels special but approachable.

pecan pie with toddler hands on top — Tiny hands, big appetite. Guess who couldn’t wait for the shot?

Why This Pecan Pie Is Special

This isn’t just another pecan pie—what makes it stand out is a combination of technique, ingredients, and flavor.

1. A Flaky Vodka Pie Crust: The crust is made with vodka (or cachaça if you prefer), which helps keep it tender and flaky by reducing gluten formation. The alcohol evaporates during baking, so there’s no boozy taste—just a buttery, crisp, layered crust that perfectly holds the filling. Keeping the butter cold and using ice water ensures each slice has that delicate, melt-in-your-mouth texture that’s hard to achieve with a standard pie dough.

2. No Corn Syrup, Only Golden Syrup:Many traditional pecan pie recipes rely on corn syrup, but I’ve never been a fan. Corn syrup can taste flat and overly sweet, adding little depth to the pie. My philosophy is simple: if I’m going to indulge, it should be worth it—and corn syrup just doesn’t make the cut.

That’s why this recipe uses golden syrup instead. It has a buttery, caramel-like flavor that pairs perfectly with pecans, giving the pie a deeper, warmer sweetness that corn syrup can’t match.

Flavor, Texture, and Holiday Appeal: The filling is silky, caramel-like, and perfectly balanced with just a touch of salt, vinegar, and vanilla. The pecans provide crunch, while the golden syrup adds that deep, toffee-like richness that makes this pie a showstopper for Thanksgiving, Christmas, or any holiday gathering.

This combination of flaky crust and flavorful filling is what makes this pecan pie my favorite to bake and share with family. It’s classic enough to appeal to everyone, but special enough to stand out on a dessert table.

What Is Golden Syrup (and Where to Find It)

Golden syrup is a thick, golden-colored syrup made from sugar cane. It tastes like buttery caramel and isn’t as sweet as corn syrup, which makes this pie filling smooth and yummy.

You can find it in grocery stores that sell British foods, or online—Amazon usually has it. It keeps a long time in the pantry and is great for baking, pouring over pancakes, or sweetening tea.

Ingredients Overview

All-Purpose Flour: My go-to for pie crusts because it’s reliable and always in my kitchen. Pastry flour makes a slightly more delicate crust, but technique matters more than flour type. Just don’t use bread flour—it’s too high in gluten.

Salt: Enhances flavor

Sugar: A small amount adds flavor and helps with browning.

Unsalted Butter: Use cold, high-quality butter Cold butter equals flaky texture.

Vodka (or Cachaça): Any 80-proof alcohol works. It moistens the dough without developing gluten, so the crust rolls out easily and bakes up tender. Use the least expensive one you can find, since you can’t taste it you won’t notice any difference

Ice Water: Super cold water that keeps your butter firm, your dough easy to handle, and your crust flaky. I usually fill a glass of water, pop it in the freezer for a few minutes, and use that. But you can also add some ice cubes to your water, then remove them and measure.

Pecan Halves: The stars of the show. You can chop some or leave them whole for texture.

Golden Syrup: Replaces corn syrup and adds depth of flavor. I buy mine from Amazon.

Brown Sugar, Butter, Eggs, Vanilla Extract, Apple Cider Vinegar, Salt: These create a smooth, rich filling that balances sweetness and adds that perfect glossy finish.

How to Make It

Make the dough: Combine flour, salt, sugar, and cold butter until mostly blended with a few small chunks remaining. Add vodka (or cachaça) and ice water gradually until the dough just starts to come together.
Roll and chill: Roll the chilled dough between floured parchment paper to about ⅛ inch thick, flip it into a 9-inch pie dish, press into the corners, trim the edges, and chill while preparing the filling.
Prepare filling & bake: Melt butter with brown sugar, golden syrup, and salt, then stir in vinegar, vanilla, eggs, and pecans. Pour into the crust and bake at 350°F (175°C) for 40–45 minutes until set. Cool completely before slicing and serving.

pecan pie dough with filling without the whole pecans on top which are added later in the recipe

Tips for Perfect Results

Keep it cold: From start to finish, your dough and butter should stay cold. That’s the secret to flaky crust.
Weigh your ingredients: Measuring by weight gives the most consistent results, especially for flour.
Work quickly: Don’t overmix or handle the dough too long—gentle hands make tender pie.
Chill between steps: Resting the dough relaxes gluten and re-firms butter, ensuring a delicate texture.
Watch for the jiggle: When the edges are set and the center moves slightly, your pie is perfectly baked.

Make Ahead & Storage

Pie Dough: Keeps in the fridge up to 3 days or in the freezer up to 2 months. Thaw overnight in the refrigerator before rolling.
Baked Pie: Store covered at room temperature for 1 day or in the fridge for up to 4 days.
Reheat: Warm slices at 300°F (150°C) for about 10 minutes to bring back that just-baked taste.

If you love cozy desserts like this one, try my Lazy Apple Crumble next—it’s warm, buttery, and comes together in minutes. And for an afternoon pick-me-up, I love serving a slice of pie with my Whipped Pumpkin Spiced Latte Mix ( make a batch and keep this mix in your freezer, when ready to enjoy just add milk!) .”

Equipment

stand mixer or use a bowl and a spoon/hands
Rolling Pin
9-inch pie dish
Parchment paper

Ingredients

For the Crust:

155 g all-purpose flour (approx. 1 1/4 cup flour)
1/2 teaspoon table salt
1 tablespoon sugar
113 g cold unsalted butter, cubed (same as 1 stick of butter)
2 tablespoons 30 ml vodka or cachaça
2 tablespoons 30 ml ice water

For the Filling:

6 tbsp unsalted butter 85 g
1 cup packed dark brown sugar 200 g
¾ cup golden syrup
2 pinches of salt
1 tsp apple cider vinegar
1 tsp vanilla extract
3 large eggs
3/4 cup chopped pecans halves
3/4 cup whole pecan halves

US Customary – Metric

Instructions

Make the Crust

In the bowl of a stand mixer fitted with the paddle attachment combine flour, salt, and sugar.
155 g all-purpose flour, 1/2 teaspoon table salt, 1 tablespoon sugar
Add the butter and, on low speed, mix with the paddle attachment until coarse crumbs form, with pea-sized bits of butter visible.
113 g cold unsalted butter, cubed
Turn off the mixer. Sprinkle the vodka over the mixture. Turn the mixer back on and slowly add the cold water, 1 tablespoon at a time. Mix until the dough looks shaggy but holds together when pressed. You may not need to use all of the water.
2 tablespoons 30 ml vodka or cachaça, 2 tablespoons 30 ml ice water
Shape the dough into a disk, wrap in plastic, and refrigerate for at least 3 hours (or up to 2 days).

Roll Out and Chill

Place a piece of parchment paper on your work surface and lightly sprinkle it with flour. Also, lightly flour your rolling pin. Roll the dough from the middle out, turning it a little as you go, until it’s about ⅛ inch thick and forms a circle about 12 inches wide
Use the parchment paper to lift the dough and place it into a 9-inch pie dish, letting the edges hang over a little
Trim, fold under, and crimp edges.
Place the pie shell in the fridge for 30 minutes while you make the filling (Cold dough = flaky crust!)

Prepare the Filling

In a medium saucepan, mix butter, brown sugar, golden syrup, and a pinch of salt. Heat over medium heat and let it simmer for 2 minutes, stirring so it doesn’t burn.
6 tbsp unsalted butter, 1 cup packed dark brown sugar, ¾ cup golden syrup, 2 pinches of salt
Take the pan off the heat. Stir in the chopped pecans, cider vinegar and vanilla if you’re using it. Pour the mixture into a bowl to help it cool for about 10 minutes.
1 tsp apple cider vinegar, 1 tsp vanilla extract, 3/4 cup chopped pecans halves
Whisk in one egg at a time until everything is mixed together.
3 large eggs

Assemble and Bake

Pour the mixture into your unbaked pie shell.
For a classic look, arrange the whole pecan halves on top of the filling before baking
3/4 cup whole pecan halves
Bake at 350°F (175°C) on the middle rack for 45–55 minutes, or until the edges are set and the center jiggles a little when you gently shake the pie. The center should reach about 200°F (93°C) with a thermometer.
If crust browns too quickly, cover edges with foil or a pie shield.
Cool at room temperature for at least 3–4 hours before slicing. The filling will finish setting as it cools.

Notes

🧊 Keep everything cold — cold butter and cold dough create visible flaky layers. 🥣 Don’t overmix the crust. Stop as soon as it holds together; overworking makes it tough.

🥧 Check doneness: The center should jiggle like Jell-O, not ripple like liquid. Overbaking causes cracking.

🍯 Golden syrup vs corn syrup: Golden syrup gives deeper caramel flavor and slight toffee notes—worth it.

🔥 Oven variation: Some ovens run hot. If your crust darkens too early, tent with foil halfway through.

🕒 Make ahead: Crust can be made 2 days in advance; pie keeps 2 days at room temp or 4–5 in the fridge.

❄️ Freezing: Wrap your pie dough and freeze up to 2 months. Thaw overnight before rolling it out.

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