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Honey Nut Crunch Pie


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Rate this recipe 4.5/5 (4 Votes)
Honey Nut Crunch Pie 1 Picture


  • Pie
  • 4 eggs, lightly beaten
  • 1 cup light-color corn syrup
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 12 1/2 ounce can dry roasted mixed nuts
  • 1/2 cup butterscotch-flavor baking pieces
  • 1 deep dish pie crust
  • Honey-Nut Topping
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter
  • 3 tablespoons honey
  • 1 cup dry roasted mixed nuts


Preparation time 25mins
Cooking time 75mins
Adapted from


Step 1


Preheat oven to 350 degrees F. For filling, in a large bowl combine eggs, corn syrup, granulated sugar, brown sugar, melted butter, bourbon, vanilla, and salt; mix well. Stir in mixed nuts and butterscotch pieces.

Pour the filling into the pie shell. Bake in the preheated oven for 40 minutes. Remove from oven. Carefully spoon Honey-Nut Topping evenly over pie. Bake about 10 minutes more or until topping is bubbly.

Cool on a wire rack. Cover and chill in the refrigerator within 2 hours.

Honey Nut Topping

In a small saucepan combine packed brown sugar, butter, and honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 2 minutes, stirring occasionally. Remove from heat. Stir in dry roasted mixed nuts.


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