Honey Crunch Pecan Pie
This recipe is an adoptee from the RecipeZaar account. I changed the recipe slightly because the crust ingredients were entered incorrectly by the original owner of this recipe (unless the crust was really made of 1/3 cup flour and 1/2 cup crisco, which I highly doubt). Anyway, this is a very good pecan pie; I think the honey added to the topping is really nice. I hope you enjoy it!
Ingredients
6 serv.- unbaked pie shell↗1
- Pie Filling
- eggs, slightly beaten↗4
- brown sugar↗1⁄4 cup
packed
- granulated sugar↗1⁄4 cup
- white corn syrup↗1 cup
- salt↗1⁄2 teaspoon
- vanilla extract↗1 teaspoon
- Bourbon↗1 tablespoon
- butter↗2 tablespoons
melted
- pecan nuts↗1 cup
Chopped
- Crunch Topping↗
- brown sugar↗1⁄3 cup
packed
- butter↗3 tablespoons
- honey↗3 tablespoons
- cups pecan halves↗1 1⁄2
Step-by-step instructions
- 1
Preheat oven to 350 degrees.
- 2
Combine all filling ingredients except pecans and mix well.
- 3
Fold in chopped pecans;spoon filling into unbaked pastry shell.
- 4
Bake at 350 degrees 50 to 55 minutes.
- 5
During last 30 minutes of baking, cover edge of pastry shell with aluminum foil to prevent over browning.
- 6
During last 10 minutes of baking, remove pie from oven; spread crunch topping evenly over top.
- 7
Return pie to oven; bake remaining 10 to 12 minutes or until topping is bubbly and golden brown.
- 8
Combine sugar, butter and honey in medium saucepan.
- 9
Cook over medium heat until sugar dissolves,about 2 to 3 minutes.
- 10
Stir constantly.
- 11
Add pecan halves.
- 12
Stir until pecans are well coated.
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