Honey Pecan Pie Recipe

4.5 14 20
Honey Pecan Pie Recipe
Honey Pecan Pie Recipe photo by Taste of Home
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Honey Pecan Pie Recipe

Read Reviews
4.5 14 20
Publisher Photo
Looking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. —Cathy Hudak, Wadsworth, Ohio
Featured In: Top 10 Pecan Pies
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling

Ingredients

  • 4 large eggs
  • 1 cup chopped pecans
  • 1 cup light corn syrup
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 unbaked pastry shell (9 inches)
  • TOPPING:
  • 3 tablespoons butter
  • 1/3 cup packed brown sugar
  • 3 tablespoons honey
  • 1-1/2 cups pecan halves

Directions

In a large bowl, combine the eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Pour into pastry shell. Bake at 350° for 30 minutes.
In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie.
Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Honey Pecan Pie in Taste of Home December/January 2007, p30

Nutritional Facts

1 piece: 688 calories, 42g fat (10g saturated fat), 130mg cholesterol, 408mg sodium, 78g carbohydrate (52g sugars, 3g fiber), 7g protein.

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  • 4 large eggs
  • 1 cup chopped pecans
  • 1 cup light corn syrup
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 unbaked pastry shell (9 inches)
  • TOPPING:
  • 3 tablespoons butter
  • 1/3 cup packed brown sugar
  • 3 tablespoons honey
  • 1-1/2 cups pecan halves
  1. In a large bowl, combine the eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Pour into pastry shell. Bake at 350° for 30 minutes.
  2. In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie.
  3. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Originally published as Honey Pecan Pie in Taste of Home December/January 2007, p30

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Reviews forHoney Pecan Pie

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MY REVIEW
Joan-Marie User ID: 9435247 284899
Reviewed Mar. 11, 2018

"Probably the best pecan pie I have ever had. The directions are not clear however: you should bake the base of the pie, that is, the pie filling, for 45-50 minutes, or until a knife inserted into the center comes out clean. When the base of the pie is "set" then you should pile on the pecan topping that has been keeping warm on the stove top. Then put the whole pie back in the oven and let the topping bubble and cook for another 15 minutes: no testing, just timing. After 15 minutes take the pie out and let it cool completely. This was the best pecan pie recipe I ever had! Highly recommended!"

MY REVIEW
Vsa2march8 User ID: 9433952 284776
Reviewed Mar. 8, 2018

"Good one"

MY REVIEW
Jamie User ID: 9313472 278182
Reviewed Nov. 23, 2017

"I did not have any success with this pie. The pie did not set in the time specified. I continued to bake at 5 minute increments for well over an hour. The pie is still not set and unfortunately began to burn on top."

MY REVIEW
Caroline User ID: 9316779 278017
Reviewed Nov. 20, 2017

"Big crowd pleaser & fairly easy to make!!"

MY REVIEW
Kasha User ID: 179140 266248
Reviewed May. 23, 2017

"Very pretty, took lnger to cook than suggested. Didnt get to eat this as gave it away! Will update once got the review!"

MY REVIEW
JerseyGirl User ID: 8985393 258114
Reviewed Dec. 13, 2016

"Everyone loved the pie. And it tasted great, but was I the only one that had to cook this pie for A LOT longer than the recipe called for? It says "till a knife inserted near the center comes out clean". This took at least another 40 or more minutes than the recipe suggested. I had to cover with aluminum foil, so the pecans wouldn't burn"

MY REVIEW
pagirl376 User ID: 8241443 258113
Reviewed Dec. 13, 2016

"Everyone loved the pie. But was I the only one that had to cook this pie for A LOT"

MY REVIEW
lovecooker User ID: 6249687 257048
Reviewed Nov. 20, 2016

"This is the first Pecan pie I ever made. Matter of fact it was just the first pie I ever made! It turned out great and it is good. It is my go to for Thanksgiving and Christmas. I did not change a thing."

MY REVIEW
suefalk User ID: 6736080 253711
Reviewed Sep. 5, 2016

"Super! A very traditional pecan pie. I exchanged 1 tablespoon of butter in the filliing for 1 tablespoon of Tennessee Whiskey. I did the same in the topping, exchange some of the butter for whiskey. Top with fresh whipped cream - ahhhh heaven!!!"

MY REVIEW
Realtytrainer User ID: 2723253 146551
Reviewed Dec. 16, 2013

"I made a wonderful pecan pie recipe for years. Then I made this recipe for pecan pie and it was over the top! It is now my standard pecan pie recipe every year. Totally requested by our guests and family."

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