Honey Pecan Pie Recipe (without corn syrup)
This recipe offers a twist on the classic pecan pie by incorporating honey instead of corn syrup. It features a flaky crust paired with a gooey pecan filling, making it a top choice for holiday celebrations.
Introducing the honey pecan pie! When it comes to classic desserts that never go out of style, pecan pies stand out. This version, sweetened with natural honey instead of the usual corn syrup, will be your new favorite. Not only does it deliver that gooey texture and nutty goodness, but it also brings a unique sweetness that only honey can offer.
Pecan pie is a staple during the holiday season, especially around Thanksgiving and Christmas. This classic has graced many holiday dessert tables, making it a perfect pie to serve during this special time of year. If you’re a fan of pies, check out our streusel pumpkin pie and traditional pumpkin pie recipes. If you’re looking for a gluten free/refined sugar-free pie, check out our Paleo pecan pie recipe.
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Why You’ll Love This Recipe
Ingredient Notes
- Pie Crust
- Butter: Adds richness and depth to the filling.
- Light brown sugar: Offers sweetness with a hint of molasses.
- Honey: Natural sweetener that introduces a distinct flavor.
- Heavy cream: Provides creaminess and smooth texture.
- Vanilla extract: Enhances the overall flavor with its aromatic qualities.
- Salt: Balances out the sweetness.
- Eggs: Act as a binding agent and give the filling its custard-like consistency.
- Pecans: The star ingredient, bringing crunch and nutty goodness.
Be sure to check out the recipe card for the full ingredient list below
Step by Step Instructions
Crust
- In a large bowl of a food processor, combine the flour, salt, and sugar.
- Add the cold, cubed butter to the dry ingredients and pulse until the mixture resembles coarse crumbs.
- Pour in the lightly beaten egg and 1 tbsp of cold milk. Continue to pulse until the dough begins to form.
- On a lightly floured surface, gather and shape the dough into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Roll out the pie dough and transfer crust to fit a 9-inch pie dish. Press gently into the dish, trimming any excess dough. Crimp the edges for a decorative touch.
In a medium saucepan on medium heat, combine butter, brown sugar, and honey. Stir until the butter has completely melted.
Remove from heat and stir in the heavy cream, vanilla extract, and salt.
Allow the mixture to cool for 5 minutes, then whisk in the eggs one at a time.
Stir in the chopped pecans.
Pour the filling into the prepared pie shell. Optional: Brush the edges of the crust with the egg wash for a golden finish.
Arrange pecan halves on top. Bake for 55 minutes to 1 hour 5 minutes or until the crust is golden brown and the pie filling has just a slight jiggle.
Let it cool completely on a wire rack. For best results, refrigerate for 1-2 hours to set before slicing.
Tip: For an added layer of depth and warmth to your honey pecan pie, add a tablespoon of bourbon to the filling mixture.
Equipment
- Food Processor: Essential for quickly combining the crust ingredients to achieve the desired texture.
- Rolling Pin: Helps to evenly flatten out the dough for the perfect crust thickness.
- 9-inch Metal Pie Plate: The ideal size and material for even baking. You can use a glass or ceramic pie plate too.
How to Store
- Room Temperature: After allowing the honey pecan pie to cool completely, it can be stored at room temperature for up to two days. Cover it with a pie dome or invert a large bowl over it to protect from dust and contaminants.
- Refrigeration: For longer storage, place the pie in the refrigerator. Keep it in an airtight container or tightly wrap with plastic wrap or aluminum foil to prevent it from absorbing other odors. This method will keep your pie fresh for up to five days. When ready to serve, you can bring it to room temperature or warm slightly in the oven for a freshly baked feel.
How to Freeze
Baked Pie: If you’ve already baked your honey pecan pie and want to store it for later, let it cool completely first. Wrap the entire pie or individual slices in plastic wrap, followed by a layer of aluminum foil. When you’re ready to enjoy, thaw the pie in the refrigerator overnight and warm in the oven before serving. This method ensures you retain the pie’s original texture and flavor after freezing.
How to Prepare Ahead of Time
Pie Crust: The pie dough can be made several days in advance. Once prepared, wrap it tightly in plastic wrap and store it in the refrigerator. If you want to go a step further, you can roll out the dough, fit it into your pie plate, and freeze. When ready to use, you can directly pour in the filling and bake; no need to thaw!
expert Tips
- Ensure your butter is really cold for the crust; this results in a flakier crust.
- Using a hot sheet pan under your pie plate can help in baking the pie evenly.
- To get a more pronounced honey flavor, opt for a stronger, darker honey.
- Avoid overworking the pie dough to maintain a flaky crust.
- Always use room temperature eggs to ensure they mix smoothly into the hot filling.
- Cover the edges of the crust with aluminum foil if they start to darken too much during baking.
Frequently Asked Questions
A honey pecan pie uses honey as its primary sweetener, replacing the usual corn syrup found in classic pecan pies. Honey not only imparts a unique flavor profile with its natural sweetness but also gives the pie a slightly different texture and color. The choice of honey can also introduce subtle floral or fruity notes, depending on its source.
Absolutely! Using pecan halves will give your pie a more pronounced and aesthetic pecan presence on the surface. While chopped pecans blend more into the filling, pecan halves create a beautiful pattern on top. It’s all about your personal preference in appearance and texture.
The best indicator is observing the center of the pie. While a slight jiggle is expected and desired, the pie should not be overly liquid or wobbly. The edges of the crust should be golden brown, and when a knife or toothpick is inserted near the center, it should come out mostly clean.
A runny filling can result from not baking the pie long enough or not letting it cool and set post-baking. If it’s too thick, it might be due to an excess of certain ingredients like honey or brown sugar. Always ensure accurate measurements and keep an eye on baking times for best results.
Of course! While vanilla extract is a staple, feel free to experiment with other additions like cinnamon, bourbon, or even a hint of orange zest for a refreshing twist. The key is to balance the flavors so that no single ingredient overshadows the natural taste of honey and pecans.
More Fall Recipes
If you loved this honey pecan pie recipe, check out these other great recipes.
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Honey Pecan Pie
Ingredients
Crust
- 2 cups all-purpose flour
- 2/3 cup cold butter cubed
- 1 tsp salt
- 1 tbsp sugar
- 1 egg lightly beaten
- 1 tbsp milk cold
Egg Wash
- 1 egg
- 1 tbsp milk
Filling
- 1/2 cup butter
- 1 cup light brown sugar
- 1/3 cup honey
- 2 tbsp heavy cream
- 2 tsp vanilla extract
- 3/4 tsp salt
- 3 eggs room temperature
- 2 1/2 cups pecan chopped
- 60 pecan halves for topping, optional
Instructions
Crust
- In the bowl of a food processor, combine the flour, salt, and sugar.
- Add the cold, cubed butter into the dry ingredients until the pulse until the mixture resembles coarse crumbs.
- Add the egg with 1 tbsp of cold milk. Pulse until the dough starts to come together.
- Gather the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Gently press it into the dish, and crimp the edges as desired. Place the pie crust in the refrigerator while you prepare the filling.
- Preheat the oven to 350°F.
Filling
- In a medium saucepan, heat butter, sugar, and honey over medium-low heat until butter is completely melted.
- Remove from heat and whisk in the heavy cream, vanilla extract and salt.
- Allow the mixture to cool for 5 minutes, then whisk in the eggs one at a time. Stir in the pecans.
- Pour the mixture into the prepared pie crust. Optional: Arrange pecan halves on top of the filling, creating a pattern or design of your choice. Beat together the egg and milk for the egg wash. Brush the crimped edges of the crust with egg wash.
- Bake for 55 minutes-1 hour 5 minutes in the preheated oven. If you notice the pie or its crust browning too quickly, loosely cover the top with aluminum foil to prevent over-browning. The pie will be done when the crust is golden brown and the filling is set, with just a slight jiggle to it.
- Allow the pie to cool completely at room temperature, then move to the refrigerator to chill for about 1-2 hours to set. Slice and enjoy.
Notes
- Room Temperature:Â After allowing the honey pecan pie to cool completely, it can be stored at room temperature for up to two days. Cover it with a pie dome or invert a large bowl over it to protect from dust and contaminants.
- Refrigeration:Â For longer storage, place the pie in the refrigerator. Keep it in an airtight container or tightly wrap with plastic wrap or aluminum foil to prevent it from absorbing other odors. This method will keep your pie fresh for up to five days. When ready to serve, you can bring it to room temperature or warm slightly in the oven for a freshly baked feel.
- Pie Crust:Â The pie dough can be made several days in advance. Once prepared, wrap it tightly in plastic wrap and store it in the refrigerator. If you want to go a step further, you can roll out the dough, fit it into your pie plate, and freeze. When ready to use, you can directly pour in the filling and bake; no need to thaw!
- Baked Pie: If you’ve already baked your honey pecan pie and want to store it for later, let it cool completely first. Wrap the entire pie or individual slices in plastic wrap, followed by a layer of aluminum foil. When you’re ready to enjoy, thaw the pie in the refrigerator overnight and warm in the oven before serving. This method ensures you retain the pie’s original texture and flavor after freezing.
