This Honey Pecan Pie is a delicious pecan pie without corn syrup! This Honey Pecan Pie is a classic dessert that embodies the comforting flavors of the South.
Why You'll Love This Recipe
A flaky, buttery pie crust cradles a luscious filling made from a perfect blend of honey, dark brown sugar, and eggs. This heavenly mixture is then generously packed with an abundance of toasted pecans that add a delightful nutty flavor and satisfying crunch in each bite. As the pie bakes to golden perfection, the sweet aroma of honey and caramelized sugar will fill your house.
I love pecan pie as you can easily make this ahead of time. This makes this Honey Pecan Pie the perfect pie to bake ahead of time for holidays like Thanksgiving or Christmas. Just be sure to store your Honey Pecan Pie in a cooly dry place at room temperature, don't cover it or put it in a cake dome as the crust can become soggy. If you want to heat this up before serving, just pop it back into the oven at 325°F or 350°F for about 5 to 10 minutes.
Ingredients for Honey Pecan Pie
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Honey Pecan PieDifficulty: Intermediate
While corn syrup is used in traditional pecan pie, this is a pecan pie recipe without corn syrup and instead uses honey. Try this Honey Pecan Pie for Thanksgiving this year.
127 grams (1 cup) organic all purpose flour, plus extra for rolling
1/2 teaspoon organic cane sugar
1/2 cup (113 grams) organic salted butter, cold
1/4 cup cold water
1 tablespoon organic raw honey
1 tablespoon water
113 grams (1/2 cup) organic packed dark brown sugar
4 tablespoons (57 grams) organic salted butter
85 grams (1/4 cup) organic raw honey
1/4 teaspoon fine sea salt
1 teaspoon organic cinnamon
170 grams (1 1/3 cups) organic pecans
2 organic large eggs
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
- Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
- Preheat the oven to 350°F. Grease a 9-inch pie pan with butter.
- Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
- Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
- Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights, and bake for another 5 minutes.
- To make the topping: In a small dish, add water and honey. Microwave for about 10 seconds to melt honey and stir to combine completely. Set aside.
- To make the filling: In a small saucepan, add the dark brown sugar, butter, honey, and sea salt. Put over medium heat and stir to combine completely. Continue to stir occasionally until the mixture comes to a boil, remove from the heat.
- Add in the cinnamon and pecans and stir to combine completely.
- In a separate bowl, crack the eggs and beat them. Slowly add the eggs into the pecan mixture and stir to combine completely. Transfer the filling to the pie crust.
- Bake for 30 to 35 minutes or until the crust is golden brown and the filling looks set.
- Store in a cool dry place for up to 3 days.
- High Altitude — Parbake at 350°F for 15 minutes, remove parchment paper and weights and bake for another 5 minutes. Once filled, bake at 350°F for 25 to 30 minutes or until crust is golden brown and filling looks set.
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