Don Signature Crab - Singapore Food Guide

Pecan Pie

A Singapore-style pecan pie with a glossy caramel filling and toasted pecans, baked in a flaky pastry — perfect for festive makan and café-style teatime.

Pecan Pie

About this dish

Pecan pie is a classic American dessert that has found its place on many Singaporean tables — from Christmas spreads in HDB living rooms to brunch menus in Tiong Bahru cafes. This version keeps the traditional buttery, sticky-sweet filling but offers a few local-friendly options (gula melaka or golden syrup) so you can adapt to what's available at your neighbourhood NTUC or Cold Storage.

The pie features a crisp, flaky pastry and a filling of eggs, brown sugar, melted butter and whole pecans that caramelise into a glossy top as it bakes. Expect rich toffee notes, crunchy pecans and a silken interior — pair with a dollop of whipped cream or a scoop of vanilla ice cream for contrast. It’s a dessert that suits potlucks, family dinners, festive afternoons at the kopitiam, or even an indulgent supper after a zi char meal.

For a local twist, try swapping some of the light corn syrup for melted gula melaka for warm, caramelised palm-sugar notes, or add a splash of pandan-infused cream to the serving plate. This recipe is accessible for home bakers in the heartlands and CBD alike — it works with store-bought pastry when you’re short on time, or with homemade shortcrust if you want the full bakery vibe.

Ingredients

  • 1 ready-made 23 cm (9-inch) pie crust or homemade shortcrust pastry (about 250 g dough)
  • 200 g pecan halves, toasted
  • 100 g unsalted butter, melted
  • 150 g light brown sugar, packed
  • 100 g dark brown sugar (optional for deeper caramel flavour)
  • 120 ml light corn syrup or golden syrup (substitute: 80 ml melted gula melaka + 40 ml water)
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tbsp plain flour (to stabilise the filling)
  • 1/4 tsp fine sea salt
  • 1 tbsp bourbon or dark rum (optional for depth)
  • Zest of 1 small orange (optional bright citrus note)
  • To serve: whipped cream or vanilla ice cream (about 200 ml)
  • Optional garnish: extra toasted pecans, flaky sea salt, a drizzle of extra golden syrup

Step-by-Step Method

  1. Preheat your oven to 180°C (conventional). If using a frozen pie shell, thaw according to package instructions. Place the pie crust into a 23 cm pie tin, trim and crimp the edges; chill in the fridge for 15 minutes to prevent shrinking.
  2. If you prefer a crisper base, blind-bake the crust: line with baking paper and fill with baking beans, bake for 12–15 minutes until edges set, remove paper and beans and bake another 5 minutes until lightly golden. Reduce oven to 175°C when ready to bake the filled pie.
  3. Toast 200 g pecan halves in a dry frying pan over medium heat for 4–5 minutes, tossing, until fragrant and slightly darker. Set aside to cool — toasting intensifies the nutty flavour like a cafe preparing toppings.
  4. In a large mixing bowl, whisk together 2 eggs, 100 g melted butter, 150 g light brown sugar, 120 ml corn syrup (or golden syrup), 1 tsp vanilla, 1 tbsp plain flour and 1/4 tsp salt until glossy and well combined. Stir in the optional 1 tbsp bourbon and orange zest if using.
  5. Scatter half of the toasted pecans evenly over the chilled or blind-baked pie shell. Pour the syrupy filling carefully over the pecans, then arrange the remaining pecans on top in a single layer for an attractive glossy finish.
  6. Bake the pie at 175°C for 45–50 minutes until the filling is set at the edges but still slightly jiggly in the centre — the pie will firm up as it cools. If the edges of the crust brown too quickly, cover with foil.
  7. Remove the pie from the oven and allow it to cool completely on a wire rack, at least 2 hours, so the filling sets properly. For best slices, chill for 1–2 hours in the fridge before serving.
  8. Serve slices with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of extra golden syrup. Sprinkle with flaky sea salt or extra chopped pecans for contrast. Store leftovers covered in the fridge for up to 4 days.

Tips & Serving Ideas

  • If you can't find corn syrup at local supermarkets like NTUC FairPrice or Sheng Siong, use golden syrup or melt 80 g gula melaka with 40 ml water as a fragrant substitute.
  • For an even crisper base, blind-bake the pie shell and chill it before adding the filling — this prevents a soggy bottom which can happen in humid Singapore weather.
  • Toast pecans in a dry pan just before baking to release oils and intensify flavour; keep an eye on the heat (medium) to avoid burning.
  • Adjust sweetness to local taste: reduce brown sugar by 20–30 g if you prefer less sweet desserts — Singapore palates vary from very sweet to more restrained.
  • Make-ahead: bake the pie a day ahead and refrigerate; bring to room temperature before serving or warm gently in a 120°C oven for 10 minutes for a fresh-baked feel.
  • Leftovers keep well in the fridge for up to 4 days and make a great next-day treat with kopi or cold barley drink for breakfast or supper.

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