We can’t help but love a pecan pie that is sweet crunchy and easy to make. The Golden Eagle version stands out for its unique blend of syrup and deep nutty flavors. It’s a time-honored treat that our families have enjoyed for generations.
Our recipe has a creamy texture from the syrup and eggs and we add freshly toasted pecans for a satisfying crunch. We’ll show you how to craft a buttery crust that holds each slice together. You’ll see that making a warm delicious dessert is simpler than you think.
Let’s get started and create a homemade masterpiece that will wow everyone. This classic Southern staple is sure to become a must-have for holidays and special gatherings.
Equipment and Tools
We gather the core tools essential for our Golden Eagle Pecan Pie. Each piece plays a role in crafting a sweet and crunchy masterpiece. We rely on a sturdy rolling pin to prepare a buttery crust and a large mixing bowl to control the filling. Our whisk ensures a smooth blend of eggs sugar and syrup. Quality equipment helps us achieve consistent and reliable results without fail.
| Equipment | Purpose |
|---|---|
| Large mixing bowl | Mix the sweet Golden Eagle syrup eggs and sugar thoroughly |
| Measuring cups and spoons | Provide accurate amounts for each ingredient |
| Rolling pin | Flatten the dough for our buttery crust |
| 9-inch pie pan | Cradles the pie for thorough baking and a neat shape |
| Whisk | Blends the filling to a creamy consistency |
| Rubber spatula | Scrapes every drop of filling from the bowl |
| Wire rack | Cools our pie for the perfect texture and crunch |
| Oven mitts | Protect our hands when handling hot pans |
Ingredients
We gather these items to build our sweet Golden Eagle Pecan Pie
Pie Crust
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter cut into small cubes
- 4 tablespoons ice water plus more if needed
Golden Eagle Pecan Filling
- 1 cup Golden Eagle syrup
- ¾ cup granulated sugar
- 2 tablespoons packed light brown sugar
- 3 large eggs at room temperature
- 2 tablespoons melted unsalted butter
- 1 teaspoon pure vanilla extract
- 1½ cups pecan halves toasted
Directions
We will walk through each step to create our Golden Eagle Pecan Pie. Our method is direct and thorough.
Prepare the Crust
- Stir the flour and salt in a large mixing bowl until well combined.
- Add the cold butter cubes and use a pastry blender or fork to work them into the flour until the mixture resembles coarse meal.
- Drizzle in the ice water and mix gently with your fingertips until the dough comes together in a rough ball. Add more ice water if the dough is too dry.
- Transfer the dough to a floured surface and press it into a disc.
- Roll the dough into a circle that fits a 9-inch pie pan.
- Place the crust into the pan and trim the edges so there is a slight overhang. Crimp as desired.
- Chill the crust for 15 minutes to help it hold its shape during baking.
- Blind-bake the crust to achieve a crisp bottom. Line it with parchment paper or foil then add pie weights or dried beans.
| Activity | Temperature | Time |
|---|---|---|
| Blind-bake | 350°F | 10 minutes |
- Remove from the oven and take out the weights and parchment. Set the crust aside while we prepare the filling.
Make the Filling
- Whisk the eggs in a clean bowl until smooth.
- Stir in the Golden Eagle syrup granulated sugar and light brown sugar.
- Pour in the melted butter and add the pure vanilla extract. Whisk until the mixture is uniform.
- Fold in the toasted pecan halves.
- Pour the filling into the prepared crust.
| Activity | Temperature | Time |
|---|---|---|
| Final baking | 350°F | 40 to 45 minutes |
- Bake until the pie is golden and the center is set. We check by gently shaking the pie to ensure the filling is firm.
- Let the pie cool on a wire rack to allow the filling to settle and slice cleanly.
Bake and Cool
We position our Golden Eagle Pecan Pie on the center rack of a preheated oven. We bake it until the filling is mostly set with a slight jiggle in the center.
- Preheat our oven to 350°F
- Set the pie on the middle rack
- Bake for 40 to 45 minutes
- Look for a lightly browned crust
| Oven Setting | Temperature | Baking Time |
|---|---|---|
| Standard | 350°F | 40 to 45 minutes |
We wear oven mitts to remove the pie. We place it on a wire rack and let it cool for at least 2 hours. This rest time allows the filling to firm up for neater slices.
Finishing Touches
We drizzle extra Golden Eagle syrup over the cooled pecan pie for added shine. We slice with a sharp knife and serve each piece with a dollop of freshly whipped cream. We store leftovers in the refrigerator covered tightly for up to three days.
Serving and Storage
We allow our Golden Eagle Pecan Pie to sit at room temperature for easy slicing. We use a sharp knife and cut it into eight slices. We like to pair each slice with a dollop of fresh whipped cream or a scoop of vanilla ice cream for extra indulgence.
We place leftover slices in an airtight container or wrap them in plastic wrap. We keep them in the refrigerator for up to three days. We can serve them chilled or gently warmed in a 300°F oven for about five minutes.
We also freeze extra slices for up to two months. We wrap each slice in plastic wrap. Then we tuck them into a freezer-safe bag to prevent freezer burn. We thaw them overnight in the refrigerator before warming them again if we prefer a cozy texture.
| Storage Method | Duration |
|---|---|
| Refrigerator | Up to 3 days |
| Freezer | Up to 2 months |
Conclusion
We’ve shared our trusted approach for a centerpiece-worthy dessert that stands out on any table. It blends comfort and tradition into one warm slice perfect for celebrations with loved ones.
We’re confident you’ll savor the sweetness in each bite while adding your own flair to this Southern delight. With a few basic tools and a bit of care the Golden Eagle Pecan Pie is well within reach. Enjoy this festive favorite whenever you need a cozy touch of home.
Frequently Asked Questions
What is the Golden Eagle Pecan Pie?
This pie is a Southern classic made with Golden Eagle syrup, toasted pecans, and a buttery crust. Its filling is sweet and has a creamy yet crunchy consistency, thanks to the blend of syrup, eggs, and nuts. It’s ideal for special occasions, offering a delicious and easy-to-make dessert.
What equipment do I need to make it?
Use a large mixing bowl for the ingredients, measuring cups and spoons for precision, and a rolling pin to form the crust. You’ll also need a 9-inch pie pan, whisk, rubber spatula, wire rack for cooling, and oven mitts. These tools help create consistent, reliable results.
How do I prepare the pie crust?
Mix flour and salt, then incorporate cold butter until you get a crumbly texture. Gradually add ice water until the dough forms. Roll it out, place in the pie pan, and chill it. Blind-bake by lining the crust with parchment paper, filling with pie weights or beans, and baking until it’s lightly golden.
How do I make the filling?
First, whisk eggs in a bowl until combined. Add Golden Eagle syrup, granulated sugar, brown sugar, melted butter, and vanilla extract. Stir well, then fold in toasted pecans. Pour this mixture into your prepared crust, ensuring the nuts are evenly distributed before baking.
How long should I bake the Golden Eagle Pecan Pie?
Bake at 350°F for 40–45 minutes. The filling should be mostly set but still slightly jiggly in the center. The crust should turn a light golden brown. Avoid overbaking to keep the filling from becoming too firm or drying out.
How do I know when the pie is done?
Check if the center has a slight jiggle and the crust is golden. If the pie appears soupy or too loose, it may need a few extra minutes. The filling will continue to set as it cools, so remove it once it gently quivers in the middle.
How should I store leftover slices?
Cool the pie on a wire rack for at least two hours. Then, cover leftovers or place them in an airtight container. Keep in the refrigerator for up to three days. For longer storage, freeze slices in plastic wrap and a freezer-safe bag for up to two months. Thaw before enjoying.