Honey Crunch Pecan Pie
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 6
Yields: 1 pie
Ingredients
- 1 unbaked pie shell
Pie Filling
- 4 eggs, slightly beaten
- 1⁄4 cup brown sugar, packed
- 1⁄4 cup granulated sugar
- 1 cup white corn syrup
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon Bourbon
- 2 tablespoons butter, melted
- 1 cup pecan nuts, Chopped
Crunch Topping
- 1⁄3 cup brown sugar, packed
- 3 tablespoons butter
- 3 tablespoons honey
- 1 1⁄2 cups pecan halves
Directions
- Preheat oven to 350 degrees.
- For pie filling:
- Combine all filling ingredients except pecans and mix well.
- Fold in chopped pecans;spoon filling into unbaked pastry shell.
- Bake at 350 degrees 50 to 55 minutes.
- During last 30 minutes of baking, cover edge of pastry shell with aluminum foil to prevent over browning.
- During last 10 minutes of baking, remove pie from oven; spread crunch topping evenly over top.
- Return pie to oven; bake remaining 10 to 12 minutes or until topping is bubbly and golden brown.
- For Topping:
- Combine sugar, butter and honey in medium saucepan.
- Cook over medium heat until sugar dissolves,about 2 to 3 minutes.
- Stir constantly.
- Add pecan halves.
- Stir until pecans are well coated.
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