Pecan’t Stop Eating This Pie

White Lion — April 09, 2015

We all have our own hobbies that we are passionate about here at White Lion which makes it an interesting and fun place to work. Our Lead Developer Mike Angel has one of our favorite hobbies here, he just happens to bake pies, cakes and cookies to share with the office. He’s a baker with some seriously delicious skills. Mike is a quiet guy with a huge heart and everyone here at White Lion loves his culinary creations. We will be featuring some of Mike’s baking work here on the blog along with baking tips that you can try at home! Enjoy!


4 tbsp unsalted butter, cubed
3 1/2 oz pecan halves or pieces
6 oz all-purpose flour
1/2 tsp salt
2 tsp ice water
2 tsp bourbon, chilled

3 large eggs
3 1/2 oz sugar
6 oz golden syrup (Lyle’s Golden Syrup)
4 tbsp unsalted butter, melted and cooled slightly
1 1/2 tbsp bourbon
1 tsp vanilla extract
1/4 tsp salt
8 oz pecans (6 chopped, 2 whole)


Chill the butter in the freezer for 15 minutes.

Pulse pecans until finely ground. Add the flour and salt, and pulse a few more times. Add the butter and pulse until the texture looks mealy. Add the water and bourbon, and pulse until the mixture holds together when squeezed and feels like dough. Form dough into a ball, press into a rounded disk and refrigerate for 30 minutes.


Whisk the eggs, sugar, syrup, butter, bourbon, vanilla and salt together until combined. Set aside.

Remove the dough from the refrigerator. Roll out to an 11-inch circle. Place the dough into a pie pan (2″ deep). Press the dough into the sides of the pan.

Sprinkle chopped pecans in the crust and pour the filling on top. Bake for 20 minutes @ 350F. Place the whole pecans in a border around the edge. Bake 10 more minutes, until 200F and toothpick comes out clean.

Based on a Good Eats recipe.

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