Honey Pecan Pie

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 homemade pie recipes, check out some of my other favorites like Caramel Apple Pie, Chinese Five Spice Cranberry Apple Pie, Chocolate Bourbon Pecan Pie, or Vanilla Bean Apple Pie.

A Quick Look At The Recipe

• Recipe Name: Honey Pecan Pie
• Ready In: 5 hours 25 minutes
• Makes: 9-inch pie
• Main Ingredients: butter, all purpose flour, pecans, honey
• Flavor Profile: rich caramel notes with a sweet nutty depth
• Dietary Info: no seed oils
• Difficulty: Medium
• Why You’ll Love It: cozy pecan pie, perfect for fall gatherings

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!
• Nutty Flavor: The combination of roasted pecans and honey create a beautiful nutty and toasty flavor that compliments the buttery and flaky crust.
• Quick and Easy: Pecan pie bakes up much quicker than apple or pumpkin. So, it will free up your oven space and time during turkey day!
• Organic Pie: While you can buy a pecan pie at the grocery store bakery these days, they won't be made with the most thoughtful ingredients. When you choose to make your own organic pie at home, you can use high quality ingredients that you feel good about indulging in!

If you were a customer at my bakery, this is the pecan pie recipe from the bake shop but I use honey in place of corn syrup. I love this change as I love the honey flavor! But, if you want that classic more traditional pecan pie, just simply use corn syrup in place of honey.

If you're looking for more dessert recipes that we were customer favorites at my bakery, check out Cinnamon Pecan Kourambiethes (Greek Butter Cookies), Frosted Pecan Pumpkin Spice Cookies, Old Fashioned Dutch Apple Pie, or Apple Berry Pie.

Ingredients

• Butter: I use organic salted butter in the pie crust and filling, this is how we made it at my bakery. If you prefer to use unsalted butter, that's okay, just add 1/4 teaspoon of salt to the dough and a little pinch to the filling. Make sure to check out my post Best Salted Butter for Baking for my top picks for the best butter for flaky pie crust.
• All Purpose Flour: My favorite is Cairnspring Mills.
• Honey: I use organic raw honey in place of corn syrup in this organic pie. This gives it a slightly honey flavor as well. If you don't want this flavor, you can use organic light corn syrup in its place.
• Dark Brown Sugar: I use my Homemade Dark Brown Sugar, but store bought also works. Dark brown sugar is key for pecan pie as it gives it a rich molasses flavor.
• Eggs: Use large eggs. These are what solidify the custard as it bakes in the oven, so eggs are crucial.
• Cinnamon: I use organic Korintje cinnamon, as I prefer the flavor of this cinnamon the best. Check out my post the Best Cinnamon to Bake With for more info on the different varieties.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's Tips for Honey Pecan Pie

• Always weigh ingredients for the best results.
• If you are new to making pie crust, check out my post How to Make Pie Crust in a Mixer for all the tips and tricks.
• If you want to make your pie crust by hand, you can do that with a large mixing bowl. I just find that the stand mixer is faster, but either works.
• 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!
• Make sure to use a pie pan that conducts heat well so you get a buttery and flaky pie crust. Use a cast iron, aluminum or stainless steel pie plate. Stay away from a glass pie plate or ceramic pie pans as these can make the bottom of the crust soggy. You can always transfer your pie to a pretty ceramic plate after it's baked, like I do! Check out my post The Best Nontoxic Pie Pans to Bake With for my top picks!
• You can use pecan halves or chopped pecans, I use the halves, but it's up to you.
• I always bake pies on a rimmed baking sheet, just in case. This is super helpful, just incase something spills out, it won't make your oven so sticky!
• Bake on a middle oven rack for the best results, as this will provide the most even heat.
• Be sure to store this pie in a cool dry place.
• If you want to sprinkle a little flaky sea salt on top of the the pie after it comes out of the oven, it's so delicious!
• Transfer pie to a cooling rack to cool completely after baking.
• Serve with Homemade Organic Whipped Cream!
• 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.

How to Make Honey Pecan Pie

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 for at least 4 hours or 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 lightly floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter. Transfer crust 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.

With the excess dough, roll 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 with a rubber spatula to combine completely. Continue to stir occasionally, scraping the bottom of the pot, until the butter melts and 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 egg mixture into the pecan mixture and stir to combine completely. Pour syrup mixture filling to the pie crust and spread it out evenly.

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).

Recipe FAQ's

More Fall Dessert Recipes

Maple Spice Cake With Brown Sugar Frosting

Double Chocolate Pumpkin Cookies

Sourdough Pumpkin Spice Cupcakes With Cream Cheese Frosting

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