Honey Pecan Pie
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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.
If you're looking for more fall inspired pie recipes, check out some of my other favorites like my Caramel Apple Pie, Five Spice Cranberry Apple Pie, or my Vanilla Bean Apple Pie.
Table of Contents
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.
Why You'll Love This Recipe
No Corn Syrup: This Honey Pecan Pie uses honey in place of corn syrup that is traditionally used. The honey acts just like corn syrup does and you can feel better about indulging without corn syrup!
Healthier Option: Using honey as a sweetener in pecan pie provides a healthier alternative to the traditional corn syrup. Honey is a natural sweetener with antioxidants, vitamins, and minerals, offering a more wholesome option for those looking to reduce their refined sugar intake. While this Honey Pecan Pie is still a decadent treat, the inclusion of honey adds a nutritional boost and can be a more appealing choice for health-conscious dessert lovers.
Nutty Flavor: The combination of roasted pecans and honey create a beautiful nutty flavor that compliments the buttery and flaky crust.
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Homemade Organic Dark Brown Sugar
Frontier Co-Op Organic Korintje Cinnamon
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Pie Weights
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Step by Step Instructions
Step 1
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.
Step 2
Preheat the oven to 350°F. Grease a 9-inch pie pan with butter.
Step 3
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 ¼-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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Bake for 30 to 35 minutes or until the crust is golden brown and the filling looks set. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- If you are new to making pie crust, check out my post All Butter Pie Crust for all the tips and tricks.
- If you don't have pie weights, you can use rice or even beans as pie weights. Check out my post How to Parbake a Pie Curst for all the tips and tricks.
- You can use pecan halves or chopped pecans, I use the halves, but it's up to you.
- Be sure to store this pie in a cool dry place.
FAQ's
Yes, just add ¼ teaspoon fine sea salt to the crust and a pinch into the filling.
Store in a cool dry place. Just out on your counter is best! Don't store this under a dome as it will become soggy.
Always reheat pie in the oven or toaster oven. You can use a warm setting or 350°F. Heat for about 5 to 10 minutes or until warm. Never reheat pie in the microwave as it will become soggy.
Craving More?
Honey Pecan Pie
Equipment
- Pie Weights
Ingredients
Crust
- 127 grams all purpose flour (plus extra for rolling)
- ½ teaspoon cane sugar
- 113 grams salted butter (cold)
- ¼ cup cold water
Topping
- 1 tablespoon raw honey
- 1 tablespoon water
Filling
- 113 grams dark brown sugar (packed)
- 57 grams salted butter
- 85 grams raw honey
- ¼ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 170 grams pecans
- 2 large eggs
Instructions
- 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 ¼-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.
Notes
Nutrition
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