If you’re looking for something different and a little extra special, try this recipe for Honey Pecan Pie! It’s similar to old fashioned Pecan Pie, but with a touch of rich honey. This pairs nicely with World’s Best Pumpkin Pie for a classic, delightful, holiday dessert table.
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Honey Pecan Pie
Ingredients
- 1 9in. unbaked pie shell (standard size)
Filling:
- 1 c. granulated sugar
- 3 large eggs
- 1/2 c. honey
- 1/2 c. corn syrup (light/clear)
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 2 tbsp. melted, unsalted butter
- 1 c. chopped pecans
Instructions
- For my favorite pie crust recipe, see World's Best Pumpkin Pie.In a mixing bowl, add sugar and eggs. Mix with a whisk until combined. Whisk in honey and corn syrup. Add salt and vanilla and combine. Stir in melted butter. Fold In pecans.To your favorite unbaked pie shell, add the honey pecan filling. Bake in a 325 degree oven for at least one hour. Mine baked for 1 hour 15 minutes. Baking times will vary depending on your oven. When baked, the filling will puff and the top may crack a little. This is what you're looking for. The pie will settle a little as it cools. Allow to cool completely before serving. Enjoy!
In the oven…
Hi Steve! I hope you liked this recipe. Thanks!
Now this is my kind of site! I’m really glad to have found it and plan to make everything on here. I’m starting with the honey pecan pie. Question, please. Do I need to cover the edge of my crust with foil for part of the bake time? Many thanks!
Hi Keith, thanks for visiting my website! About the Honey Pecan Pie, it’s baked at a low temperature, 325 degrees, and I’ve never had to cover the crust on this particular recipe. But all ovens are different, so be sure to keep check on the browning. See my video, World’s Best Pumpkin Pie, for how I make pie crust shields out of foil.
Also, I’m taking recipe requests. Any particular recipe you’d like to see? Let me know, and I hope you enjoy the Honey Pecan Pie. Thanks!