You’ll love this unconventional and unique spin on a classic pecan pie! This Honey Pecan Pie is strong on honey flavor, and loaded with toasted pecans! The same gooey texture as a traditional pecan pie, but with a honey base, this Honey Pecan Pie is totally different and special.
The last few days have been some of the longest and most painful that I can remember. I lost my beloved cat on Wednesday. She was the best and most perfect companion, and my life will never be the same without her. I loved and adored her more than almost all humans.
She was 18.5 years young, still a kitten at heart, but an old lady in many, many ways too. She lived long, happily, mostly healthfully, and left us quickly. I couldn’t ask for more, short of wishing that pets could be immortal. I felt so lucky to have her as long as I did. I hope she knew how loved she was, and how much we always tried to make her life as blissful as possible.
I miss her beyond what can be put into words. I can barely stand it. We’ve tortured ourselves for a few days by reminiscing about her, looking at pictures, and telling favorite stories. I love remembering her, but it’s brutal to miss her so desperately.
I want to be cheery about the holidays, and I want to be excited for all things Thanksgiving and Christmas, but it’s certainly hard. I can’t even be interested in those damn cheesy Hallmark movies, and I’m usually so excited to binge on those this time of year. For the moment, everything has lost its luster.
I could write a million words, but there’s so many thoughts and memories that I want to keep just for myself. And you’re here for the pie, so I’ll spill the details on this Honey Pecan Pie, and then I’ll try to keep things more upbeat as we approach the holiday. I’ll probably be briefer than usual, but I’m sure that will be refreshing.
This was the year of pecan recipes for me. Grab a few 3-lb. bags of pecan halves from Sam’s Club this week – you’re going to need them. Usually I’m pumpkin crazy this time of year, and I still flew through a lot of pumpkin in the kitchen, but this was especially the year of pecans for me.
I posted this Fireball Pecan Pie, Bourbon Bacon Pecan Pie, Pecan Pie Cheesecake recipe, and Apple Raisin Bread with Pecan Praline Topping so far this fall. I have this Honey Pecan Pie, and I think one or two more pecan recipes to go.
I love how unique this Honey Pecan Pie tastes. It’s strong on honey, so you’ve gotta like honey, but that’s what makes it special. It’s really like any pecan pie in texture – gooey, sticky, sweet – but it’s built on a base of honey. It’s golden and beautiful. It’s potent and powerful with honey flavor, but the toasted pecans still shine brightly through.
This isn’t lightly kissed by honey, to be clear, but it doesn’t overpower the pecans either, and you’ll get a big punch of both key flavors. It’s only a few ingredients, quick to prep, and cuts like a dream, so it’s a really pretty presentation.
It reminds me of this Honey Pecan Cheesecake, minus the cheesecake. Instead, it’s all about the ooey-gooey factor with this pie. If you want to try an unconventional and special version of a pecan pie, you’ve got to try this Honey Pecan Pie!
P.S. If you have furry members of your family, squeeze them tighter today.
Honey Pecan Pie
You'll love this unconventional and unique spin on a classic pecan pie! This Honey Pecan Pie is strong on honey flavor, and loaded with toasted pecans! The same gooey, sweet texture as a traditional pecan pie, but with a honey base, this Honey Pecan Pie is totally different and special.
- 1 9-inch prepared refrigerated pie crust
- 1 cup honey
- 1/2 cup light corn syrup
- 1/4 cup salted butter
- 2 tsp. vanilla
- 3 large eggs
- 1 1/2 cups chopped pecans
Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
In a small saucepan over medium heat, bring honey and corn syrup to a boil.
Remove from heat, and cool for 5 minutes.
Whisk in the butter and vanilla.
Whisk in the eggs, taking care that they don't scramble.
Stir in the pecans.
Pour into prepared pie crust.
Bake at 325 for 30-35 minutes, or until edges are golden, and the center appears set.
Remove from heat, and cool completely.
Cut and serve.
Adapted from Allrecipes.