Honey Crunch Pecan Pie

By Addie

"This is the winner of First Place in the Nut Category, as well as winner of the Best of Show award for the American Pie Council's 2000 National Pie Championship." - Sarah Spaugh

Ingredients

• CRUST:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup shortening
• 6 tablespoons cold water
• 1 teaspoon distilled white vinegar
• ........................................
• FILLING:
• 4 eggs, lightly beaten
• 1/4 cup packed brown sugar
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1 cup light corn syrup
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 tablespoon bourbon (optional)
• ....................................
• TOPPING:
• 1/3 cup packed brown sugar
• 3 tablespoons butter
• 3 tablespoons honey
• 1 1/2 cups pecan halves

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C).

To Make Crust:

In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
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To Make Filling:

In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.

Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
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To Make Topping:

Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.

Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.
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REVIEWS: (204)

This is the BEST pecan pie recipe I have ever tried. I made 2- one to take for Thanksgiving and one to keep for myself. The first pie was in a glass pan and was beautiful with perfect consistancy. I only had a foil pan for the second and it turned out undercooked. I suggest using a glass pie dish for a perfect pie.

The HIT of Thanksgiving at my house, and my best friend's house! Puts other pies to shame. If you are concerned about curdling your egg mixture with the hot butter, try introducing a little of the egg mixture (like a tbsp) into the bowl with the melted butter and whisk for 30 seconds. Repeat another two times and the butter should be at the right temperature. This pie is worth the extra effort!!!

I originally wrote in saying that my filling had the consistency of scrambled eggs but since I liked the taste so much I still made it for thanksgiving. Anticipating the "eggy" problem, I noticed my filling was not smooth when I was getting ready to pour it into the pie crust, therefore I strained the filling and it came out perfect! Everyone loved it. Thanks!

I have made this pie so many times and thought it was about time I gave it a proper review:). Obviously... since I have made it a million times... I LOVE this recipe. the crust is easy to work with and the filling is so yummy... I sometimes use all brown sugar for my filling. but what makes the pie is the topping. the honey topping puts this pie above other pecan pies. I have made the topping by itself to serve with apple pie, banana cheesecake, ice cream, etc. but for this I add a little cream or milk to thin the sauce before I add the pecans because otherwise when it cools it's like hard toffee. Please people... make this pie:).

DOUBLE YUM! I loved this pie. I used my own crust and baked in a 9" glass pie pan. For others who have had runny filling, please note TOTAL baking time is 45 min. to 1 hour and 5 min. I gave half of this pie to my parents. I don't know if they liked it yet but I don't care. This is the only pecan pie I'll be making from now on.

I have used this recipe for over two years and the complements never stop! It is the best pecan pie I've ever had. I add extra vanilla to the pie mix and pecans to the pie and topping. ( I use store bought pie cruse--a good one-- and bake it for a few minutes before filling it) If you cook the topping while it boils for at least two minutes it will not be runny. And I like to make this pie ahead of time. It needs to be refrigerated for several hours to firm up or it will be runny.

Listen to the rest of the reviews: You really should use a 10" pie pan. The filling will overflow the smaller crust & you don't want to waste any!

I MADE THIS PIE THREE TIMES TO ENTER INTO OUR LOCAL FAIR BAKING CONTEST. I WON 1ST PLACE IN THE PIE CATEGORY! I USED A DIFFERENT CRUST RECIPE, THOUGH. MOST PEOPLE THAT TASTED THIS PIE LIKED IT BECAUSE THE TOPPING WAS CRUNCHY AND THE PIE WAS NOT SICKENING SWEET LIKE TRADITIONAL PECAN PIE.

Like many reviewers, I loved the topping, but the filling was not to my liking. My favorite pecan pie recipe on allrecipes is the Kentucky Pecan Pie. I am going to try adding this honey crunch topping to that recipe. I believe it will make an awesome combination!!!!

Absolutely delicious! I prepared this with the "help" of my 2 and 5 year olds and despite this :) it came out great! Loads of compliments at Thanksgiving. Like another reviewer, I, too, prefer less "goo" inside, so I added approximately 1/2 cup more of chopped pecans. It was perfect.

This recipe has the perfect amount of pecans and filling. It is by far the best pecan pie recipe I have tried-not too sweet, but buttery and delicious.

My 2nd time making this since 3 years ago. Always a hit! I used coarsely chopped pecans instead of the halves, left out the bourbon, and used a pie crust from Dorie Greenspan's book. Pecan pie lovers will love this one! "It's not too sweet like others".

I absolutely love pecan pie. This version is no exception. The crust was a little heavy but not too overpowering. Otherwise, the honey and the bourbon are excellent additions to this recipe.

I received the ultimate compliment on this pie from my mother-in-law, who declared it the best pecan pie she had ever eaten--and she has always made THE BEST pecan pies! My husband also declared it the best, even though he loved the recipe I used to use. This recipe has a very similar filling to my recipe, but the topping, as amyt's review stated before, is what puts it above all the others. I used brown sugar in the filling, as well as brown sugar Karo for the corn syrup; I used about 1-1/4 cups pecans altogether; and I did add the bourbon (and loved it!) I will add less salt next time, maybe 1/4 teaspoon, because I thought it tasted too salty, but since no one else complained, maybe it was just my taste. This is THE recipe my pecan pie-loving husband wants me to stick with!

The first time I made this recipe my partner and I decided the topping made the pie too rich, so the second time I made this recipe for I omitted the topping. We both decided that without the topping it was one of the best pecan pies we had ever eaten. It received rave reviews from our guests at Thanksgiving. The only other adjustment I made was to decrease the corn syrup from 1 c to 3/4 c as I like my pecan pie a little less sweet. Also, I used one of the already made dough crusts to save time. The texture of the filling is so creamy, probably due to the 4 eggs. Very easy to make. If you want to make a delicious traditional pecan pie this is the recipe for you:)

The pie is GOOD...no doubt about it, but! I wasn't crazy about the filling texture. If you like a smoother filling, this recipe doesn't give you it. The filling was the texture of soft scrambled eggs. However! I loved the topping. Excellent flavor. So I will use my favorite Pecan Pie recipe and add this topping to it.

The first time I made this pie I entered it into the Tunbridge World's Fair and it got the Judge's Choice Ribbon for the best pie! One of the judges looked at the underneath side of the pie and said, "It's nearly perfect." All I could think was, "So what's not perfect about it?" It's an awesome recipe!

Good recipe. I tripled the pecans in the pie recipe (to 3 cups) and used a frozen, premade pie shell. I'm not a fan of the typical pecan pie "goo" so I always either double or triple the amount of pecans. I made this for my dad (for Father's Day) and being the pecan connoisseur that he is, he definitely appreciated the additional pecans. Next time, I'll do my "usual" dressing up of the pie, by drizzling semi-sweet chocolate over the pie, and then do the honey crunch topping. Overall, it's a good recipe.

This is definately the best pecan pie I have ever tasted.. the crunchy topping really made the difference.. everyone raved over it.. I will definately make this one again instead of the standard pecan pie..

I am a novice "pie maker", but I had no trouble with this recipe. It was beautiful to look at and received rave reviews. I cheated and used a pre-made crust (a sin, I know) - but it was still delicious and a great recipe.