Description
This decadent Southern Honey Pecan Pie replaces traditional corn syrup with pure wildflower honey, creating a complex, floral sweetness that pairs perfectly with toasted pecans. The buttery, flaky crust holds a rich custard filling, making it an essential dessert for any occasion. Each slice offers an intense depth of flavor and a satisfying, crunchy texture that remains perfectly set with a silky mouthfeel. Best served warm with a scoop of vanilla bean ice cream.
Ingredients
1 pie shell, chilled
2 cups pecans, coarsely chopped and toasted
1 cup wildflower or clover honey
1/2 cup dark brown sugar, packed
1/4 cup unsalted butter, melted and cooled
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
Instructions
Preheat your oven to 350°F (175°C).
Roll the chilled dough into a 9-inch pie plate, trim and crimp the edges, and prick the bottom with a fork.
Bake the empty crust for 10 minutes to set the structure.
Whisk the eggs in a large mixing bowl until fully combined.
Stir in the honey, brown sugar, melted butter, vanilla extract, and salt until smooth.
Fold in the toasted pecans.
Pour the filling into the pre-baked crust.
Bake for 40-50 minutes, or until the center is set but still slightly soft like custard.
Cool completely before slicing to ensure the filling sets properly.
Notes
Use wildflower honey for the best floral notes. Ensure the butter is cooled before mixing with eggs to prevent curdling. Blind-baking the crust is essential to avoid a soggy bottom. Store the pie at room temperature for up to two days, or refrigerated for up to five days.
- Prep Time: 20
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 7g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg