Honey Pecan Pie

I made this recipe recently when I was actually planning to make pecan pie, but ran out of corn syrup. But I had honey, and I know that corn syrup and honey are usually interchangeable so I thought I’d try it out. The results were amazing! This Honey Pecan Pie is my new favorite type of pecan pie.

Honey Pecan Pie recipe. Easy homemade honey pecan pie recipe. Thanksgiving pecan pie recipe. High altitude pecan pie recipe. Recipe for honey pecan pie recipe. Pecan Pie without corn syrup.
Honey Pecan Pie recipe. Easy homemade honey pecan pie recipe. Thanksgiving pecan pie recipe. High altitude pecan pie recipe. Recipe for honey pecan pie recipe. Pecan Pie without corn syrup.

And I thought I was really onto something – like I was an innovator and I had a new amazing idea. Then I googled it and apparently Honey Pecan Pie has been around for a while, and I am not an innovator haha. I’m sure something like this has happened to you all once or twice, or maybe a bunch of times. It’s so fun and thrilling when you think you have a new idea, and then when you find out it’s not original it can kinda deflate you a little bit.

But, that also doesn’t change how delicious this Honey Pecan Pie is! Uncle google told me that Honey Pecan Pie is actually a Southern pie that has been around for a long time. And rightfully so, as it is delicious! So, if you are looking to change up your pie menu this Thanksgiving, then try out my Honey Pecan Pie recipe!

Honey Pecan Pie recipe. Easy homemade honey pecan pie recipe. Thanksgiving pecan pie recipe. High altitude pecan pie recipe. Recipe for honey pecan pie recipe. Pecan Pie without corn syrup.
Honey Pecan Pie recipe. Easy homemade honey pecan pie recipe. Thanksgiving pecan pie recipe. High altitude pecan pie recipe. Recipe for honey pecan pie recipe. Pecan Pie without corn syrup.
Honey Pecan Pie recipe. Easy homemade honey pecan pie recipe. Thanksgiving pecan pie recipe. High altitude pecan pie recipe. Recipe for honey pecan pie recipe. Pecan Pie without corn syrup.
Honey Pecan Pie recipe. Easy homemade honey pecan pie recipe. Thanksgiving pecan pie recipe. High altitude pecan pie recipe. Recipe for honey pecan pie recipe. Pecan Pie without corn syrup.

Honey Pecan Pie
Makes 9-inch pie

Crust
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

Topping
1 tablespoon organic raw honey
1 tablespoon water

Filling
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

Method
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.

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.

Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!

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