HONEY PIE RECIPE RECIPES

Name: Honey Pecan Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: 4 large eggs, room temperature; 1 cup chopped pecans; 1 cup light corn syrup; 1/4 cup sugar; 1/4 cup packed brown sugar; 2 tablespoons butter, melted; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 sheet refrigerated pie crust; TOPPING:; 3 tablespoons butter; 1/3 cup packed brown sugar; 3 tablespoons honey; 1-1/2 cups pecan halves

HONEY PECAN PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Honey Pecan Pie Recipe: How to Make It - Taste of Home image

Looking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. —Cathy Hudak, Wadsworth, Ohio

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

4 large eggs, room temperature
1 cup chopped pecans
1 cup light corn syrup
1/4 cup sugar
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 sheet refrigerated pie crust
TOPPING:
3 tablespoons butter
1/3 cup packed brown sugar
3 tablespoons honey
1-1/2 cups pecan halves

Steps:

Preheat oven to 350°. In a large bowl, combine eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Unroll crust into a 9-in. pie plate; flute edge. Add filling. Bake for 30 minutes. , In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie. , Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 688 calories, FatContent 42g fat (10g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 408mg sodium, CarbohydrateContent 78g carbohydrate (52g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

MAPLE-HONEY PECAN PIE RECIPE - NYT COOKING

Maple-Honey Pecan Pie Recipe - NYT Cooking image

Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that’s still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won’t be quite as flaky.

Provided by Melissa Clark

Total Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

All-purpose flour, for rolling out the dough
Dough for a 9-inch single crust pie
1/2 cup/115 grams unsalted butter
1/4 cup/85 grams maple syrup
1/4 cup/85 grams honey
1/2 cup/110 grams light brown sugar
1/2 cup/75 grams maple sugar or use more light brown sugar
3 large eggs, at room temperature
1 tablespoon bourbon (optional)
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1 1/2 cups/180 grams pecan halves
Flaky sea salt, such as Maldon (optional)

Steps:

On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

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Calories 149 calories per serving

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HONEY PECAN PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Looking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. —Cathy Hudak, Wadsworth, Ohio
From tasteofhome.com
Reviews 4.3
Total Time 01 hours 10 minutes
Category Desserts
Calories 688 calories per serving

Preheat oven to 350°. In a large bowl, combine eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Unroll crust into a 9-in. pie plate; flute edge. Add filling. Bake for 30 minutes. , In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie. , Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool completely on a wire rack. Refrigerate leftovers.

See details

MAPLE-HONEY PECAN PIE RECIPE - NYT COOKING

Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that’s still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won’t be quite as flaky.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes

Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

See details

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Remove pie from oven and allow pie to cool for at least a few hours before cutting. Serve plain as is or with your favorite ice cream.

See details

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From foodnetwork.com
Reviews 4.9
Total Time 17 minutes
Category condiment
Cuisine american

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See details

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