Recipe

First Place Honey Crunch Pecan Pie Recipe

Add Step-by-Step Photos	Jencathen / All my dishes 1 year, 6 months ago 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. This pie is a keeper. I've mad... More Prep:30m Cook:60m Servings:8	Jencathen
	pecan honey vanilla brown sugar tasty

Does this look good? Yeah! / Nope

Fans

fuzzy

tuilelaith

elgab89

jimrug1

jett2whit

midgelet

trigger

lanacountr

Ingredients

2 cups all-purpose flour

1 teaspoon salt

3/4 cup shortening

6 tablespoons cold water

1 teaspoon distilled white vinegar

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

1/3 cup packed brown sugar

3 tablespoons butter

3 tablespoons honey

1 1/2 cups pecan halves

Directions

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.

Recent Gawkers

sueysaut

elgab89

rkw

totallyc

peacekee

trigger

jimrug1

marky90

tkoebel

leebear

22566

cobrien0

Not quite what you're looking for? See more Dessert / Pies And Tarts

Or see more just like this

Comments

tuilelaith 1 year, 6 months ago said:
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.