OLD-FASHIONED HONEY PECAN PIE
Pecan pie made without white sugar. This pie will fit in an 8 inch pie pan as well.
Provided by MARBALET
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
- Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.
Nutrition Facts : Calories 403.9 calories, Carbohydrate 47.3 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 175.6 mg, Sugar 35.6 g
HONEY PECAN PIE
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Unroll crust into a 9-in. pie plate; flute edge. Add filling. Bake 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 until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool completely on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 688 calories, Fat 42g fat (10g saturated fat), Cholesterol 130mg cholesterol, Sodium 408mg sodium, Carbohydrate 78g carbohydrate (52g sugars, Fiber 3g fiber), Protein 7g protein.
SOUTHERN HONEY-PECAN PIE
-Allie Smith, New Orleans, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the sugar and flour. Stir in the eggs, honey, butter, vanilla and salt. Add chopped pecans and mix well. Pour into pastry shell. Arrange pecan halves around edge and center of pie. , Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 529 calories, Fat 32g fat (10g saturated fat), Cholesterol 105mg cholesterol, Sodium 276mg sodium, Carbohydrate 60g carbohydrate (41g sugars, Fiber 2g fiber), Protein 6g protein.
DEEP-DISH PECAN PIE
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with nonstick cooking spray.
- Roll out the pie crust, place into the prepared pan and prick the bottom with a fork. Fill the crust with chopped pecans. Transfer to the refrigerator until the filling is done.
- In a medium bowl, whisk together the honey, dark brown sugar, eggs and egg yolks until smooth. Whisk in the beer and allow the foam to settle.
- Stir the melted butter into the flour in a separate bowl until smooth and lump free. Whisk the butter mixture into the sugar filling until well combined.
- Remove the crust from the refrigerator and fill with the sugar mixture. Place the pie in the center of the oven and bake until the center is set, 50 to 55 minutes. It will still move a little but it won't roll in the pan. Remove from the oven and cool to room temperature before serving. Serve with the Caramel Sauce.
- In a large saucepan over medium-high heat, combine the sugar and 1/4 cup water. Add the lemon juice, and brush down the sides of the pot with a wet pastry brush to remove any sugar crystals from the sides of the pot. Bring to a boil. When the sugar starts to turn brown, after about 7 minutes, slowly pour in the cream, whisking constantly. The sauce will bubble dramatically so be careful. When the cream is incorporated, return to a boil, stirring constantly. Once it has returned to a boil, remove from the heat and whisk in the butter, stirring until melted.
- Serve immediately or cool completely and store at room temperature in an airtight container for up to one week.
HONEY PECAN PIE
I had never had this until recently. I had always made my pecan pies with Karo Syrup; however, this is a different recipe I found using honey instead of Karo and it gives this pie a decidedly different taste than the one I'm used to making.
Provided by Sherrybeth
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the honey, sugar and eggs. Beat well.
- Add the vanilla extract and melted butter and mix well.
- Slowly, by hand, stir in the pecans.
- Pour into the unbaked pie shell and bake at 350 degrees for 50-55 minutes.
- Filling will be firmer around the edges, but softer in the middle.
- If your crust starts to get too brown, cover the edges with foil to prevent them from burning (or use one of those cute pie crust ring things if you have one, because they work really well).
- Allow to cool completely before slicing.
HONEY PECAN PIE
This recipe adds a bit of natural sweetness to the Southern classic. I always feel that pecan pie never has enough pecans so I filled this one to the brim! Guaranteed to be a hit for Thanksgiving, you might have to make two.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the pie: Place the pie dough in a 9-inch pie dish and press it against the dish to remove any air pockets. Crimp the edges, as desired, and set aside.
- Beat the eggs with the brown sugar in a medium bowl until the mixture begins to foam slightly. Whisk in the corn syrup, honey, melted butter, whiskey, vanilla and 3/4 teaspoon salt. Stir in the chopped pecans. Carefully pour into the prepared pie dish. Bake for 30 minutes
- For the topping: Combine the brown sugar with the honey and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Stir in the whole pecans, coating them evenly. Gently spoon the coated pecans over the pie and drizzle with any remaining syrup. Bake the pie until risen a bit and the pecans on top are crisp and caramelized, 15 to 20 minutes. Remove from the oven and let cool to room temperature before serving.
MAPLE-HONEY PECAN PIE
Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that's still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won't be quite as flaky.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
- When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
- While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
- Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
- Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.
HOLIDAY HONEY PECAN PIE
Make and share this Holiday Honey Pecan Pie recipe from Food.com.
Provided by PeachPie24
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- Beat your 3 eggs until foamy, add the butter, brown sugar, white sugar, white flour, honey, milk and crushed pecans. Blend well.
- Add everything to your pie crust. Use the whole pecans to decorate the top of the pie in whatever design you like.
- Bake at 300 degrees for 55 minutes or until the top of the pie starts to crack. Cool completely before eating.
Nutrition Facts : Calories 519.4, Fat 29.4, SaturatedFat 13.7, Cholesterol 125.6, Sodium 268.9, Carbohydrate 63, Fiber 0.9, Sugar 53.4, Protein 4.1
HONEY CRUNCH PECAN PIE
This is the winner of First Place in the Nut Category, as well as winner of the Best of Show award for the American Pie Council's 2000 National Pie Championship.
Provided by Sarah Spaugh
Categories Desserts Pies Pecan Pie Recipes
Time 2h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
- To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.
- Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
- To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
- Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.
Nutrition Facts : Calories 848.1 calories, Carbohydrate 88.8 g, Cholesterol 112.1 mg, Fat 53.6 g, Fiber 4.1 g, Protein 9.6 g, SaturatedFat 12.3 g, Sodium 553.4 mg, Sugar 40.9 g
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