Honey Crunch Pecan Pie

Honey Crunch Pecan Pie

A sweet friend shared this recipe with me about 10 years ago and it is by far THE BEST pecan pie you will ever sink your teeth into! Even friends and family that say they don’t like pecan pie LOVE. THIS. PIE! It is super easy to make and is {almost} too pretty to eat! Go make this pie today ~ you’ll be happy you did!


Honey Crunch Pecan Pie

Filling

  • 4 eggs, lightly beaten
  • ¼ C. firmly packed brown sugar
  • ¼ C. granulated sugar
  • ½ tsp. salt
  • 1 C. light corn syrup
  • 2 T. melted butter
  • 1 T. bourbon or Jack Daniels
  • 1 tsp. Mexican vanilla
  • 1 C. chopped pecans

Topping

  • 1/3 C. firmly packed brown sugar
  • 3 T. melted butter
  • 3 T. honey
  • 1-1/2 C. pecan halves

Directions

Heat oven to 350. For filling, combine eggs, brown sugar, granulated sugar, salt, corn syrup, butter, bourbon, vanilla, and nuts. Mix well. Place uncooked pie shell on a cookie sheet. Spoon filling into unbaked pie shell. Bake at 350 for 15 minutes. Then cover edge of pastry with foil and bake for another 20 minutes. Remove from oven.

For topping, combine sugar, butter and honey in medium saucepan. Cook about 2 minutes or until sugar dissolves. Add nuts and stir until coated. Spoon evenly over pie. Keep edge of pastry covered with foil. Bake 10 to 20 minutes until topping is bubbly and golden brown. Cool to room temp before serving.

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