Honey Pecan Pie
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.
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
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.
- 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!
- 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.
Nutrition
Serving: 1sliceCalories: 775kcalCarbohydrates: 69gProtein: 10gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 178mgSodium: 772mgPotassium: 261mgFiber: 4gSugar: 42gVitamin A: 1054IUVitamin C: 0.4mgCalcium: 81mgIron: 3mg
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