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, 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
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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 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
- 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 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.
- 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 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).
Recipe 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.
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Honey Pecan Pie
Equipment
- Digital Food Scale
- Stand Mixer
- 9-Inch Pie Pan
- Pie Weights
- Small Pot
- Mixing Bowl
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 for at least 4 hours or 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
- Always weigh ingredients for the best results.
- If you are new to making pie crust, check out How to Make Pie Crust in a Mixer 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.
- 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.
Nutrition
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Love the use of honey in this pecan pie in place of corn syrup!