Cakes, Pies & Pastries

Honey Crunch Pecan Pie

This pie won Rosalie Seebeck of Bethany, OK first place in a national pie contest sponsored by Pillsbury (I think). It's awesome! - joe

Ingredients

• 1 unbaked 9-inch crust (homemade or store bought -- it's all good)
• 4 eggs, lightly beaten
• 1/4 cup firmly packed brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup light corn syrup
• 2 tablespoons butter or margarine, melted
• 1 tablespoon bourbon
• 1 teaspoon vanilla
• 1 cup chopped pecans

Topping

• 1/3 cup firmly packed brown sugar
• 3 tablespoons butter or margarine
• 3 tablespoons honey
• 1 1/2 cups pecan halves

Directions

Prepare filling: combine eggs, brown sugar, granulated sugar, salt, corn syrup, melted butter, bourbon, vanilla and nuts. Mix well and spoon into the unbaked pie shell.

Bake at 350 degrees for 15 minutes. Cover edge of pastry with foil. Bake an additional 20 minutes and remove from oven.

While pie is baking, prepare topping: combine sugar, butter and honey in a medium saucepan. Cook about 2 minutes or until sugar dissolves. Add nuts and stir until coated. Spoon evenly over the pie.

Cover edge of pastry with foil. Bake 10-20 minutes or until topping is bubbly and golden brown.

Cool to room temperature before serving.

Variations

Tips & Notes

• I use buckwheat honey, which is a very dark and rich honey. Lovely stuff!