Honey Crunch Pecan Pie Recipe - Allrecipes.com
Honey Crunch Pecan Pie Recipe
  • READY IN hrs

Honey Crunch Pecan Pie

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
  5. 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.
  6. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2005

This is the BEST pecan pie recipe I have ever tried. I made 2- one to take for Thanksgiving and one to keep for myself. The first pie was in a glass pan and was beautiful with perfect consistancy. I only had a foil pan for the second and it turned out undercooked. I suggest using a glass pie dish for a perfect pie.

 
Most Helpful Critical Review
Nov 09, 2003

Like many reviewers, I loved the topping, but the filling was not to my liking. My favorite pecan pie recipe on allrecipes is the Kentucky Pecan Pie. I am going to try adding this honey crunch topping to that recipe. I believe it will make an awesome combination!!!!

 
Oct 10, 2003

I originally wrote in saying that my filling had the consistency of scrambled eggs but since I liked the taste so much I still made it for thanksgiving. Anticipating the "eggy" problem, I noticed my filling was not smooth when I was getting ready to pour it into the pie crust, therefore I strained the filling and it came out perfect! Everyone loved it. Thanks!

 
Nov 19, 2006

i have made this pie so many times and thought it was about time i gave it a proper review:). obviously... since i have made it a million times... i LOVE this recipe. the crust is easy to work with and the filling is so yummy... i sometimes use all brown sugar for my filling. but what makes the pie is the topping. the honey topping puts this pie above other pecan pies. i have made the topping by itself to serve with apple pie, banana cheesecake, ice cream, etc. but for this i add a little cream or milk to thin the sauce before i add the pecans because otherwise when it cools it's like hard toffee. please people... make this pie:).

 
Jan 30, 2003

DOUBLE YUM! I loved this pie. I used my own crust and baked in a 9" glass pie pan. For others who have had runny filling, please note TOTAL baking time is 45 min. to 1 hour and 5 min. I gave half of this pie to my parents. I don't know if they liked it yet but I don't care. This is the only pecan pie I'll be making from now on.

 
Dec 23, 2004

I have used this recipe for over two years and the complements never stop! It is the best pecan pie I've ever had. I add extra vanilla to the pie mix and pecans to the pie and topping. ( I use store bought pie cruse--a good one-- and bake it for a few minutes before filling it) If you cook the topping while it boils for at least two minutes it will not be runny. And I like to make this pie ahead of time. It needs to be refrigerated for several hours to firm up or it will be runny.

 
Aug 03, 2005

I MADE THIS PIE THREE TIMES TO ENTER INTO OUR LOCAL FAIR BAKING CONTEST. I WON 1ST PLACE IN THE PIE CATEGORY! I USED A DIFFERENT CRUST RECIPE, THOUGH. MOST PEOPLE THAT TASTED THIS PIE LIKED IT BECAUSE THE TOPPING WAS CRUNCHY AND THE PIE WAS NOT SICKENING SWEET LIKE TRADITIONAL PECAN PIE.

 
Jan 30, 2003

The pie was yummy. However, when the PieRecipe.com editors rewrote this recipe, they left off a couple things. I only discovered this because I went and found the original recipe on piecouncil.org

 

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Nutrition

  • Calories
  • 848 kcal
  • 42%
  • Carbohydrates
  • 88.8 g
  • 29%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 53.6 g
  • 82%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 553 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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