This is my go-to pecan pie recipe. I really like the golden syrup instead of corn syrup (I’ve found it at Wegman’s in the international section).

PECAN PIE III
Based on this recipe.

INGREDIENTS

Pie crust
6 tbsp. unsalted butter
1 cup (200 g) dark brown sugar
3/4 cup golden syrup
1-2 pinches sea salt
2 cups (225 g) pecan halves
1 tsp. apple cider vinegar
1 tbsp. bourbon (optional)
2 tsp. vanilla
3 large eggs

DIRECTIONS:

1. Heat over to 400 degrees. Par-bake pie crust for 20 minutes. Reduce heat to 350 degrees. Freeze crust for 15-20 minutes.
2. Spread pecans on baking sheet, then toast for 10-12 minutes. Chop half of the pecans into smaller pieces.
3. In a medium saucepan, combine butter, brown sugar, golden syrup, and salt, then bring to simmer over medium heat. Cook for two minutes, while stirring.
4. Remove from heat, then stir in pecans, cider vinegar, vanilla, and bourbon. Pour into a bowl to cool more quickly (~10 minutes).
5. Whisk in one egg at a time until combined.
6. Pour mixture into prepared pie shell, then bake 40-45 minutes until edges are puffed and center is firm but slightly jiggly. Cool, then serve.