Recipe by Sarah Spaugh
"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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distilled white vinegar
eggs, lightly beaten
packed brown sugar
light corn syrup
packed brown sugar
1 1/2 cups
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.
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!!!!
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:).
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.
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.
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Crunch Pecan Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 482
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