One of my favorite smells is pecan pie baking in the oven. It brings back memories of the kitchen during thanksgiving and makes me so very happy! I love pies and pecan pie is such a fun, unique pie. My recipe calls for honey in place of corn syrup. I think honey adds another layer of rich flavor while still sweetening as well as creating that caramel like texture filling.
Ingredients For Pecan Pie
Pecans
You can use pecan pieces or pecan halves for this recipe. I use the pieces. The pieces make it easier to chew in my opinion. If you do use pecan halves I suggest dividing the the pecan and chopping half of them while keeping the rest to make a pretty design on the top of the pie.
Can you substitute pecans with other nuts?
Yes you can! I had a friend who was allergic to pecans and so she always made a walnut pie for the holidays. I’ve seen recipes for walnuts pie, sliced almonds pies, and even macadamia nut pies all with the same ingredients as pecan pie recipes.
Brown Sugar
You can use brown sugar or white sugar for your pie but I like the molasses flavor from the brown sugar. I think the brown sugar and pecans pairs so beautifully together, along with the honey of course.
Butter
Butter is important to both the texture and the flavor. One day I would like to try this recipe out with coconut oil. I think the texture would stay the same and the slightly nutty flavor form the coconut oil would fit right in with the other flavors. I have yet to try coconut oil as a substitute so if you try it let me know how it turns out in the comments.
Honey
I use honey instead of corn syrup for my pecan pie. I love the flavor of honey and it just so happens to be way healthier than corn syrup. I’ve seen recipes also use maple syrup, but I have yet to try it. I do think it would be wonderful.
Eggs
The eggs help keep the sugar and honey from caramelizing too much and making the nuts candy hard and un-chewable. They also help hold together the pie so that it not a crumbly mess.
Vanilla & Salt
Vanilla and salt for flavor! You don’t need much to enrich the flavor of the this pecan pie and you could add more of either on to make a bold statement. Maybe adding a little extra salt for a salted caramel pecan pie, or adding more vanilla for a sweeter undertone.
Flour OR Cornstarch
Just a tablespoon or so of some flour or cornstarch keeps the filling from becoming runny. Just a little goes a long way, we don’t want a cake like texture. I go back and forth all the time with using flour and cornstarch. They both do the job, as to which one you use is purely preference.
How To Make Honey Pecan Pie
Step One: Make Pie Crust
Make your pie crust! I usually make my crust a day or even a week before I’m making my pie. I keep the crust in the back of the fridge till I’m ready to make my pie.
Step Two: Melt Butter, Sugar and Honey
In a sauce pan heat up butter, honey and brown sugar until the sugar is melted and it starts to bubble. You don’t need to boil and caramelize you filling yet, this step is just so the these three ingredients are completely combined. Take off heat and let cool down.
Step Three: Prepare Pie Crust
While the hot filling is cooling is when I roll out my pie crust and mold it into the pan. Place your prepared pie pan in the refrigerator while you mix the other ingredients together. We want our pie crust to stay cold.
Step Four: Mix All Ingredients Together
Once the butter, sugar and honey mixture has cooled down add the eggs, flour, vanilla and salt and mix thoroughly. Add the pecans. Pour the filling mixture into your prepared pie pan and bake!
Step Five: Bake
Bake the pie at 400 degrees for 10 minutes. We want the crust to get hot quickly at a high temperature so that the butter can do its work in making a flaky crust. After the first 10 minutes reduce the temperature to 350 degrees and bake for another 30 minutes. At this time also place foil or a pie shield over the edge of the crust so that it doesn’t burn.
Step Six: Let Cool
Before you can enjoy your pie let it cool down for 4 hours before serving. During this time the filling is going to cool and settle. If you serve to early you will have a runny pie. Serve with some caramel syrup, whipped cream, eggnog or vanilla ice cream and enjoy!
Quick Tip! How to Make a Foil Crust Shield
Honey Pecan Pie
Ingredients
- 1/2 cup butter
- 3/4 cups brown sugar
- 1/2 cup honey
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 tablespoons flour or cornstarch
- 1 1/2 pecans
Instructions
- Make Pie Crust. Classic Pie Crust - Gingerbread Pie Crust
- Melt Butter, Sugar and Honey. In a sauce pan heat up butter, honey and brown sugar until the sugar is melted and it starts to bubble. You don't need to boil and caramelize you filling yet, this step is just so the these three ingredients are completely combined. Take off heat and let cool down.
- Prepare Pie Crust. While the hot filling is cooling is when I roll out my pie crust and mold it into the pan. Place your prepared pie pan in the refrigerator while you mix the other ingredients together. We want our pie crust to stay cold.
- Mix All Ingredients Together. Once the butter, sugar and honey mixture has cooled down add the eggs, flour, vanilla and salt and mix thoroughly. Add the pecans. Pour the filling mixture into your prepared pie pan and bake!
- Bake. Bake the pie at 400 degrees for 10 minutes. We want the crust to get hot quickly at a high temperature so that the butter can do its work in making a flaky crust. After the first 10 minutes reduce the temperature to 350 degrees and bake for another 30 minutes. At this time also place foil or a pie shield over the edge of the crust so that it doesn't burn.
- Let Cool.Before you can enjoy your pie let it cool down for 4 hours before serving. During this time the filling is going to cool and settle. If you serve to early you will have a runny pie. Serve with some caramel syrup, whipped cream, eggnog or vanilla ice cream and enjoy!
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