Honey Crunch Pecan Pie

Pecan Pie. There is really nothing quite like it on this planet. If you’ve never tried it — either because it’s just not a family tradition in your neck of the woods or you’ve written it off as some freaky-looking nutty concoction — you must try it this year. Unless you’re allergic to nuts. In that case, steer clear. Make apple instead.

Pie is a tradition for me. I grew up in a family who ate pie — usually three or four — at every holiday gathering. I just don’t think a party starts without pastry goodness filled with more fruity/nutty/pudding goodness. Erick’s family doesn’t roll that way. They like pie, don’t get me wrong, but it’s just not a staple. I’m trying to change the culture.

I have a special little pie cookbook my Mom gave me years ago, this epic recipe comes out of that little book. The secret, honestly, is the various layers of pecans. You chop them finer for the bottom layer, and then leave them whole for the top. I’m talking about texture people. Texture. I think it’s the key to good pecan pie.

About five years ago, I brought this pie to Erick’s family Christmas. I wooed Erick’s Uncle Tim within seconds, and impressed myself with how stinkin’ good it tasted. Ever since, this guy has made an appearance.

Maybe this year, it’ll make one at yours. 🙂

Honey Crunch Pecan Pie 

Crust
Unbaked single pie crust

Filling
4 eggs, lightly beaten
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1/2 t. salt
1 cup light corn syrup
2 T. butter, melted
1 t. vanilla
1 cup chopped pecans

Topping
1/3 cup firmly packed brown sugar
3 T. butter
3 T. honey
1 1/2 cups pecan halves

Heat oven to 350. For filling: combine eggs, brown sugar, granulated sugar, salt, corn syrup, butter, vanilla and chopped nuts. Mix well. Spoon into unbaked pie shell.

Bake at 350 for 15 minutes. Cover edge of pastry with foil. Bake 20 minutes more. Remove from oven.

For topping: combine sugar, butter and honey in medium saucepan. Cook about 2 minutes or until sugar dissolves. Add nuts. Stir until coated. Spoon evenly over pie. Cover edge of pastry with foil. Bake 10 to 20 minutes or until topping is bubbly and golden brown. Cool to room temperature before serving.

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