Old-Fashioned Honey Pecan Pie Recipe - Allrecipes.com
Old-Fashioned Honey Pecan Pie Recipe

Old-Fashioned Honey Pecan Pie

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"Pecan pie made without white sugar. This pie will fit in an 8 inch pie pan as well."

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Ingredients Edit and Save

Original recipe makes 1 -8- or 9-inch pie Change Servings


  1. In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
  2. Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.
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Reviews More Reviews

Most Helpful Positive Review
Dec 25, 2006

I really love this pie! The honey flavor isn't too strong and the calorie content in significantly lessened. My main warning is not to follow the directions too closely, adding eggs to boiling hot honey will cook your eggs, egg drop soup style. Let the honey cool a bit first. This pie comes out darker than its corn syrup cousin. Overall, if you like honey's taste, don't be afraid, this is a great pie.

Most Helpful Critical Review
Oct 22, 2003

My co-worker and I both made this pie the same evening and neither one of us liked it. The honey was over powered the pecans. Would not recommend!


24 Ratings

Jan 15, 2004

I had a cookbook with this recipe that has since been lost. It is my family's favorite. We would NEVER eat a corn syrup pie after trying this. My recipe was called Kentucky Pecan Pie. It is SO delicious, not that overly sweet taste you get with corn syrup. SOOOO GOOD!

Mar 11, 2007

Excellent!!! I make this recipe all the time, everyone loves it. I was searching for a pecan pie recipe made with honey due to my diet restrictions. It's soooo easy and it always comes out super sweet and delicious. I think the honey actually brings out and compliments the flavor of the pecans. This is my new favorite pecan pie, and I'm a southern girl, so that says alot!!! :)

Nov 27, 2011

I love this recipe! I made it twice for my Southern Pecan Pie loving Uncle, who never eats desserts anymore due to health concerns, but eats this one! I don't eat sugar, so really don't know what a traditional pecan pie is like, so I can't compare. I cook a lot with honey (my dad is a beekeeper), and I can tell you that the type of honey you use makes a big difference. If you don't want an overpowering honey flavor, then use a light colored mild honey. I use a clover honey which is dark and rich and gives it lots of body. I don't like the store bought clover honey, but I'm guessing this would give it an entirely different taste. I've also used palm sugar (2 cups, since honey is twice as sweet as other sugars), and is much more similar in flavor and texture to a brown sugar (without the high glycemic index.) For those that have dietary restrictions, or prefer a slightly healthier version, this recipe is great! I made it with a gluten free crust so my mom could enjoy it too. It was a hit this Thanksgiving.

Apr 03, 2008

I like honey and I like pecans. I thought the honey overpowered the pecans a bit. Had to make 1 1/2 batches to fill a 9" pie crust. Good pie if you love honey and don't mind not tasting the pecans very strongly.

Jan 22, 2005

i used this recipe with phyllo sheets instead of pie crust, and used a mini-muffin pan to make mini pecan tartlets. i also added a little ground clove. I had leftover pecans i wanted to use, but was dreading the work, and this recipe made it simple! I also dusted the top of them with powdered sugar. Thank you, Holly!!

Aug 29, 2002

I loved this recipie. I tried it last Thanksgiving when the store was out of karo syrup. It was easy, quick and different.


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  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 47.3 g
  • 15%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 176 mg
  • 7%

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

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