Honey-Crunch Pecan Pie Recipe

RatingDifficultyIntermediate

Honey-Crunch Pecan Pie is a recipe that combines the sweetness of honey with the crunch of pecans. The result is a delicious pie that is perfect for any occasion.

Yields1 Serving
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
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 1 1/3 c FLOUR
 1 1/2 tb BUTTER, MELTED
 ½ ts SALT
 1 ts VANILLA
 ½ c BUTTER FLAVOR CRISCO CRUST
 ¼ ts SALT
 3 tb WATER
 1 c PECANS
 3 ea EGGS
  c BROWN SUGAR
 ¾ c LIGHT CORN SYRUP
 3 tb HONEY
 3 tb BROWN SUGAR
 3 tb BUTTER
 3 tb SUGAR
 1 1/2 c PECANS


1

PREHEAT OVEN TO 3500F.

2

FOR THE CRUST:IN A MEDIUM BOWL, MIX FLOUR AND 1/2 t.

3

SALT.

4

WITH A PASTRYBLENDER, CUT IN SHORTENING, UNTIL MIXTURE LOOKS LIKE COARSE CRUMBS.

5

STIR IN WATER, (YOU MAY NEED TO ADD UP TO 1 EXTRA TABLESPOON WATER) 1 T.

6

AT A TIME UNTIL MIXTURE FORMS A BALL.

7

ON A LIGHTLY FLOURED BOARD, ROLLDOUGH INTO A ROUND, 1 1/2 LARGER THAN PIE PLATE.

8

GENTLY EASE DOUGH INTOPLATE.

9

TRIM PASTRY, LEAVING 1/2 EDGE.

10

FOLD EDGE UNDER TO FORM A DOUBLE LIPAROUND THE SHELL.

11

FLUTE AS DESIRED.

12

FOR THE FILLING:IN A MEDIUM BOWL, MIX CORN SYRUP, BROWN SUGAR, SUGAR,BUTTER, VANILLA AND SALT.

13

STIR IN CHOPPED PECANS.

14

SPOON MIX INTO PIE SHELL.

15

BAKE FOR 40 MINUTES.

16

WHEN PIE IS BAKING, PREPARE TOPPING.

17

IN A MEDIUM SAUCEPAN OVER MEDIUM HEATCOMBINE 1/3 C BROWN SUGAR, HONEY AND 2 TBS.

18

BUTTER.

19

COOK UNTIL SUGARDISSOLVES, STIRRING CONSTANTLY.

20

STIR IN PECAN HALVES.

21

WHEN PIE IS DONE,REMOVE FROM OVEN AND SPREAD TOPPING OVER THE TOP.

22

RETURN PIE TO THE OVENAND BAKE FOR 10 TO 15 MINUTES.

23

TOPPING WILL BE BUBBLING AND GOLDEN BROWN.

24

COOL PIE COMPLETLY BEFORE SERVING.

25

NOTE: FILLING INGREDIENTS CUT BY 1/4 TO ACCOMMODATE A SHALLOWER PIE PLATE.

CategoryCuisineTags

Ingredients

 1 1/3 c FLOUR
 1 1/2 tb BUTTER, MELTED
 ½ ts SALT
 1 ts VANILLA
 ½ c BUTTER FLAVOR CRISCO CRUST
 ¼ ts SALT
 3 tb WATER
 1 c PECANS
 3 ea EGGS
  c BROWN SUGAR
 ¾ c LIGHT CORN SYRUP
 3 tb HONEY
 3 tb BROWN SUGAR
 3 tb BUTTER
 3 tb SUGAR
 1 1/2 c PECANS

Directions

1

PREHEAT OVEN TO 3500F.

2

FOR THE CRUST:IN A MEDIUM BOWL, MIX FLOUR AND 1/2 t.

3

SALT.

4

WITH A PASTRYBLENDER, CUT IN SHORTENING, UNTIL MIXTURE LOOKS LIKE COARSE CRUMBS.

5

STIR IN WATER, (YOU MAY NEED TO ADD UP TO 1 EXTRA TABLESPOON WATER) 1 T.

6

AT A TIME UNTIL MIXTURE FORMS A BALL.

7

ON A LIGHTLY FLOURED BOARD, ROLLDOUGH INTO A ROUND, 1 1/2 LARGER THAN PIE PLATE.

8

GENTLY EASE DOUGH INTOPLATE.

9

TRIM PASTRY, LEAVING 1/2 EDGE.

10

FOLD EDGE UNDER TO FORM A DOUBLE LIPAROUND THE SHELL.

11

FLUTE AS DESIRED.

12

FOR THE FILLING:IN A MEDIUM BOWL, MIX CORN SYRUP, BROWN SUGAR, SUGAR,BUTTER, VANILLA AND SALT.

13

STIR IN CHOPPED PECANS.

14

SPOON MIX INTO PIE SHELL.

15

BAKE FOR 40 MINUTES.

16

WHEN PIE IS BAKING, PREPARE TOPPING.

17

IN A MEDIUM SAUCEPAN OVER MEDIUM HEATCOMBINE 1/3 C BROWN SUGAR, HONEY AND 2 TBS.

18

BUTTER.

19

COOK UNTIL SUGARDISSOLVES, STIRRING CONSTANTLY.

20

STIR IN PECAN HALVES.

21

WHEN PIE IS DONE,REMOVE FROM OVEN AND SPREAD TOPPING OVER THE TOP.

22

RETURN PIE TO THE OVENAND BAKE FOR 10 TO 15 MINUTES.

23

TOPPING WILL BE BUBBLING AND GOLDEN BROWN.

24

COOL PIE COMPLETLY BEFORE SERVING.

25

NOTE: FILLING INGREDIENTS CUT BY 1/4 TO ACCOMMODATE A SHALLOWER PIE PLATE.

Honey-Crunch Pecan Pie Recipe

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