Honey Crunch Pecan Pie

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Servings: 8 servings Difficulty: Advanced
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A rich, caramelized pecan pie topped with a sweet honey-butter crunch crust.
Honey Crunch Pecan Pie recipe image
Honey Crunch Pecan Pie recipe image
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Honey Crunch Pecan Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 747.2

Description

This Honey Crunch Pecan Pie offers a sophisticated twist on the classic Southern dessert. The base is a flaky, buttery shortcrust pastry filled with a silky, egg-rich custard infused with bourbon and vanilla. The true star, however, is the topping: a golden, bubbling layer of pecans coated in melted butter, honey, and brown sugar. Baked until the filling is set and the top is crisp, this pie delivers a perfect balance of soft, chewy interior and crunchy, caramelized exterior. It is an elegant yet comforting choice for holiday tables, potlucks, or any occasion calling for a show-stopping dessert. Serve warm with a scoop of vanilla ice cream for the ultimate indulgence.

Directions

  1. Preheat oven to 350°F (175°C).
  2. In a mixing bowl, combine the flour and salt.
  3. Cut in the shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.
  4. Sprinkle in cold water, 1 tablespoon at a time, mixing gently until the dough forms a ball.
  5. On a lightly floured surface, roll the dough into a circle about 1/8" thick and 1 1/2" larger than your 9-inch pie plate.
  6. Gently ease the dough into the pie plate, being careful not to stretch it.
  7. Fold the pastry edge under to create a double thickness around the rim and flute as desired.
  8. In a medium bowl, combine the eggs, brown sugar, granulated sugar, corn syrup, salt, vanilla, bourbon, and melted butter. Mix well.
  9. Fold 1 cup of chopped pecans into the filling mixture.
  10. Spoon the filling into the unbaked pastry shell.
  11. Bake at 350°F (177°C) for 25 minutes.
  12. While the pie bakes, combine the remaining brown sugar, butter, and honey in a medium saucepan.
  13. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture simmers for 2 to 3 minutes.
  14. Add the remaining pecan halves to the saucepan and stir until well coated.
  15. After the initial 25 minutes of baking, remove the pie from the oven.
  16. Spread the honey-pecan crunch topping evenly over the pie filling.
  17. Cover the edge of the pastry shell with aluminum foil to prevent over-browning.
  18. Return the pie to the oven and bake for an additional 25 to 30 minutes, or until the topping is bubbly and golden brown and the filling is set.
  19. Remove from oven and let cool completely before slicing.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 747.2kcal
% Daily Value *
Total Fat 54.2g84%
Saturated Fat 8.7g44%
Cholesterol 373.0mg125%
Sodium 5012.5mg209%
Total Carbohydrate 53.3g18%
Dietary Fiber 5.8g24%
Sugars 47.3g
Protein 18.5g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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