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Honey Crunch Pecan Pie

SUBMITTED BY: Sarah Spaugh PHOTO BY: Sonya Q

"This is the winner of First Place in the Nut Category, as well as winner of the Best of Show award for the American Pie Council's 2000 National Pie Championship."

RECIPE RATING:

Read Reviews (179)

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PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
1 teaspoon distilled white vinegar
4 eggs, lightly beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
1 tablespoon bourbon (optional)
1/3 cup packed brown sugar
3 tablespoons butter
3 tablespoons honey
1 1/2 cups pecan halves

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.
Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.

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REVIEWS

Reviewed on Oct. 10, 2003 by FLAPPYBIRD

I originally wrote in saying that my filling had the consistency of scrambled eggs but since I... MORE

Reviewed on Jan. 30, 2003 by CSANDST1

DOUBLE YUM! I loved this pie. I used my own crust and baked in a 9" glass pie pan. For... MORE

Reviewed on Nov. 25, 2005 by DISCOJUL

This is the BEST pecan pie recipe I have ever tried. I made 2- one to take for Thanksgiving... MORE

Reviewed on Dec. 23, 2004 by PEYTONNICOLE

I have used this recipe for over two years and the complements never stop! It is the best... MORE

Reviewed on Nov. 19, 2006 by amyt

i have made this pie so many times and thought it was about time i gave it a proper review:). ... MORE

Reviewed on Nov. 9, 2003 by TIM KROHN

Like many reviewers, I loved the topping, but the filling was not to my liking. My favorite... MORE

Reviewed on Jan. 30, 2003 by JESSIEJ

The pie was yummy. However, when the PieRecipe.com editors rewrote this recipe, they left off... MORE

Reviewed on Dec. 18, 2002 by MICHELELYNN

Absolutely delicious! I prepared this with the "help" of my 2 and 5 year olds and despite... MORE

Reviewed on Jan. 30, 2003 by smatiszik

Listen to the rest of the reviews: You really should use a 10" pie pan. The filling will... MORE

Reviewed on Jan. 30, 2003 by MOOREBETTA

This recipe has the perfect amount of pecans and filling. It is by far the best pecan pie... MORE

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