First Place Honey Crunch Pecan Pie
From jencathen 15 years ago
- 60 minutes to make
- Serves 8
This is the winner of First Place in the Nut Category for the American Pie Council's 2000 National Pie Championship. I got this recipe in 2004 from Allrecipes. Those who are my friends know that I don't bake usually. Read more This pie is a keeper. I've made this lots of times and I'm always asked for the recipe. It is delicious. See less
Ingredients
- 2 cups all-purpose flour shopping list
- 1 teaspoon salt shopping list
- 3/4 cup shortening shopping list
- 6 tablespoons cold water shopping list
- 1 teaspoon distilled white vinegar shopping list
- 4 eggs, lightly beaten shopping list
- 1/4 cup packed brown sugar shopping list
- 1/4 cup white sugar shopping list
- 1/2 teaspoon salt shopping list
- 1 cup light corn syrup shopping list
- 2 tablespoons butter, melted shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup chopped pecans shopping list
- 1 tablespoon bourbon shopping list
- 1/3 cup packed brown sugar shopping list
- 3 tablespoons butter shopping list
- 3 tablespoons honey shopping list
- 1 1/2 cups pecan halves shopping list
How to make it
- 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.
- 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, chopped pecans and bourbon. 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.
- 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.
The Rating
Reviewed by 8 people-
I am not a big pie baker, now I am not a big baker at all since my oven(stove) broke, but this one I willkeep and try when I get my new one. Thanks for the post, its great.
tuilelaith
in Columbia loved it
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I am not a big pie baker, now I am not a big baker at all since my oven(stove) broke, but this one I willkeep and try when I get my new one. Thanks for the post, its great.
tuilelaith
in Columbia loved it
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this is definitely a keeper!
jett2whit
in Union City loved it
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