Best Honey Crunch Pecan Pie
Honey Crunch Pecan Pie recipe
Yield
16 servingsPrep
15 minCook
65 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ⅓ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
butter flavor |
*
|
| 4 | tablespoons |
water
cold |
|
| Pecan filling | |||
| 4 | large |
eggs
lightly beaten |
|
| ¼ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
sugar
granulated |
|
| 1 | cup |
corn syrup, white (karo)
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
bourbon
|
|
| 2 | tablespoons |
butter
melted |
|
| 1 | cup |
pecans
chopped |
|
| Crunch topping | |||
| ⅓ | cup |
brown sugar
acked |
*
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
honey
|
|
| 1 ½ | cups |
pecan halves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 315 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
butter flavor |
*
|
| 6E+1 | ml |
water
cold |
|
| Pecan filling | |||
| 4 | large |
eggs
lightly beaten |
|
| 59 | ml |
brown sugar
packed |
*
|
| 59 | ml |
sugar
granulated |
|
| 237 | ml |
corn syrup, white (karo)
|
*
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
bourbon
|
|
| 3E+1 | ml |
butter
melted |
|
| 237 | ml |
pecans
chopped |
|
| Crunch topping | |||
| 79 | ml |
brown sugar
acked |
*
|
| 45 | ml |
butter
|
|
| 45 | ml |
honey
|
|
| 355 | ml |
pecan halves
|
|
Directions
Preheat oven to 350℉ (180℃).
For crust :Combine flour and salt in mixing bowl.
Cut in shortening with pastry blender or 2 knives until mixture is uniform.
Sprinkle in water, 1 tablespoon. at a time, until dough forms a ball.
On lightly floured surface, roll crust into circle ⅛ inch thick and about 1½ inches larger than inverted 9 inch pie plate.
Gently, ease dough into pie plate, being careful not to stretch the dough.
Fold pastry edge under to make double thickness around rim.
Flute as desired.
For Filling: Combine all ingredients except pecans.
Mix well.
Fold in chopped pecans;spoon filling into unbaked pastry shell.
Bake at 350℉ (180℃) F 50 to 55 minutes.
During last 30 minutes of baking, cover edge of pastry shell with aluminum foil to prevent over browning.
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.
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.
