Mini Pecan Bourbon Pies with Golden Syrup
These individual pecan pies combine the rich flavors of bourbon and Lyle's Golden Syrup for a sophisticated twist on the classic dessert. The buttery, flaky crust is made using a traditional French technique that creates beautiful layers, while the filling balances sweet brown sugar with warm bourbon notes. Perfect for entertaining or special occasions when you want portion-controlled elegance. The golden syrup adds a subtle complexity that sets these apart from typical pecan pies, and the mini format makes them ideal for dinner parties or holiday gatherings.
Ingredients
- 3 ⅝ cups all-purpose flour, plus more for dusting
- ½ tsp kosher salt
- 2 cups unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature
- 10 TBSP ice-cold water
- 1 tsp bourbon
- ½ cup unsalted butter, cut into small pieces
- 1 ½ cups light brown sugar, packed
- ¾ cup Lyle's Golden Syrupcorn syrup1:1none
slightly less complex flavor
- 3 TBSP bourbon
- 1 tsp vanilla bean pastevanilla extract1:1none
less intense vanilla flavor
- 1 tsp salt
- 4 large eggs
- 2 cups whole pecans, (200 g), lightly toastedchopped pecans1:1none
different texture distribution
Instructions
- 1
Combine flour and salt in a large bowl
- 2
Add butter pieces and toss to combine
- 3
Smush butter into flat pieces with your fingers until flattened but no larger than a quarter
- 4
Add water and bourbon, folding quickly with wooden spoon until shaggy
- 5
Break up large clumps with hands, then smear dough up bowl sides using knuckles or palm
- 6
Fold dough over itself to pick up dry bits and press into disk
- 7
Roll out to 10-by-12-inch rectangle on floured surface
- 8
Perform three letter folds, turning dough 90 degrees between each fold
- 9
Chill for at least 20 minutes if dough feels warm
- 10
Preheat oven to 350 degrees
- 11
Roll dough into 11-inch circle and line four 6-inch pie plates
- 12
Crimp edges and dock bottom, then freeze for 20 minutes
- 13
Line with parchment and pie weights, bake for 15 minutes
- 14
Remove weights and parchment, bake 5 minutes more until bottom loses raw sheen
- 15
Melt butter in heavy saucepan over low heat
- 16
Add brown sugar and stir until melted and smooth
- 17
Add golden syrup, bourbon, vanilla, and salt, stirring until combined
- 18
Whisk eggs in separate bowl
- 19
Temper eggs by whisking in 1/2 cup hot syrup mixture
- 20
Pour egg mixture into saucepan, whisking constantly until integrated
- 21
Stir in pecan pieces and pour into pie crusts
- 22
Bake for 35-40 minutes until filling has set
Tips
Keep dough cool throughout the process - if it warms to room temperature, refrigerate for 5-10 minutes before continuing to ensure proper flaky texture.
Tempering the eggs prevents them from scrambling when added to the hot syrup - whisk constantly while adding the hot mixture slowly.
Don't overbake the crust during blind baking - it should lose its raw sheen but not brown, as it will continue cooking with the filling.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Dough can be made up to 1 week ahead and refrigerated, or frozen for 1 month. Pies can be assembled and frozen unbaked for up to 1 month.
Serve at room temperature or slightly warmed, optionally with vanilla ice cream or whipped cream
Common Mistakes
Avoid overworking the dough to prevent tough crust
Don't skip the tempering step to avoid scrambled eggs in filling
Keep butter cool during pastry making to ensure flaky layers
Substitutions
different texture distribution
FAQ
Can I make these as one large pie instead of mini pies?
Yes, use a 9-inch pie pan and increase baking time to 45-50 minutes. The crust technique and filling remain the same.
What if I don't have Lyle's Golden Syrup?
Substitute with corn syrup or honey in equal amounts, though the flavor will be slightly different. Golden syrup adds a unique caramel-like taste.
How long do these pies keep and can I freeze them?
Store at room temperature for 3 days or refrigerate for a week. Freeze baked pies for up to 3 months, thaw overnight before serving.