This is the winner of First Place in the Nut Category, as well as winner of the Best of Show award for the American Pie Council's 2000 National Pie Championship.

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
1 hr 20 mins
total:
2 hrs 50 mins
Servings:
8
Yield:
1 9-inch pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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, and chopped pecans. Add bourbon if desired. 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.

Nutrition Facts

848 calories; protein 9.6g 19% DV; carbohydrates 88.8g 29% DV; fat 53.6g 82% DV; cholesterol 112.1mg 37% DV; sodium 553.4mg 22% DV. Full Nutrition

Reviews (230)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2006
i have made this pie so many times and thought it was about time i gave it a proper review:). obviously... since i have made it a million times... i LOVE this recipe. the crust is easy to work with and the filling is so yummy... i sometimes use all brown sugar for my filling. but what makes the pie is the topping. the honey topping puts this pie above other pecan pies. i have made the topping by itself to serve with apple pie banana cheesecake ice cream etc. but for this i add a little cream or milk to thin the sauce before i add the pecans because otherwise when it cools it's like hard toffee. please people... make this pie:). Read More
(42)

Most helpful critical review

Rating: 3 stars
11/09/2003
Like many reviewers I loved the topping but the filling was not to my liking. My favorite pecan pie recipe on allrecipes is the Kentucky Pecan Pie. I am going to try adding this honey crunch topping to that recipe. I believe it will make an awesome combination!!!! Read More
(14)
301 Ratings
  • 5 star values: 232
  • 4 star values: 49
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
11/19/2006
i have made this pie so many times and thought it was about time i gave it a proper review:). obviously... since i have made it a million times... i LOVE this recipe. the crust is easy to work with and the filling is so yummy... i sometimes use all brown sugar for my filling. but what makes the pie is the topping. the honey topping puts this pie above other pecan pies. i have made the topping by itself to serve with apple pie banana cheesecake ice cream etc. but for this i add a little cream or milk to thin the sauce before i add the pecans because otherwise when it cools it's like hard toffee. please people... make this pie:). Read More
(42)
Rating: 5 stars
11/25/2005
This is the BEST pecan pie recipe I have ever tried. I made 2- one to take for Thanksgiving and one to keep for myself. The first pie was in a glass pan and was beautiful with perfect consistancy. I only had a foil pan for the second and it turned out undercooked. I suggest using a glass pie dish for a perfect pie. Read More
(36)
Rating: 5 stars
10/10/2003
I originally wrote in saying that my filling had the consistency of scrambled eggs but since I liked the taste so much I still made it for thanksgiving. Anticipating the "eggy" problem I noticed my filling was not smooth when I was getting ready to pour it into the pie crust therefore I strained the filling and it came out perfect! Everyone loved it. Thanks! Read More
(30)
Advertisement
Rating: 5 stars
12/23/2004
I have used this recipe for over two years and the complements never stop! It is the best pecan pie I've ever had. I add extra vanilla to the pie mix and pecans to the pie and topping. ( I use store bought pie cruse--a good one-- and bake it for a few minutes before filling it) If you cook the topping while it boils for at least two minutes it will not be runny. And I like to make this pie ahead of time. It needs to be refrigerated for several hours to firm up or it will be runny. Read More
(27)
Rating: 4 stars
01/30/2003
DOUBLE YUM! I loved this pie. I used my own crust and baked in a 9" glass pie pan. For others who have had runny filling please note TOTAL baking time is 45 min. to 1 hour and 5 min. I gave half of this pie to my parents. I don't know if they liked it yet but I don't care. This is the only pecan pie I'll be making from now on. Read More
(23)
Rating: 5 stars
08/03/2005
I MADE THIS PIE THREE TIMES TO ENTER INTO OUR LOCAL FAIR BAKING CONTEST. I WON 1ST PLACE IN THE PIE CATEGORY! I USED A DIFFERENT CRUST RECIPE THOUGH. MOST PEOPLE THAT TASTED THIS PIE LIKED IT BECAUSE THE TOPPING WAS CRUNCHY AND THE PIE WAS NOT SICKENING SWEET LIKE TRADITIONAL PECAN PIE. Read More
(20)
Advertisement
Rating: 4 stars
01/30/2003
The pie was yummy. However when the PieRecipe.com editors rewrote this recipe they left off a couple things. I only discovered this because I went and found the original recipe on piecouncil.org Read More
(17)
Rating: 3 stars
11/09/2003
Like many reviewers I loved the topping but the filling was not to my liking. My favorite pecan pie recipe on allrecipes is the Kentucky Pecan Pie. I am going to try adding this honey crunch topping to that recipe. I believe it will make an awesome combination!!!! Read More
(14)
Rating: 5 stars
01/30/2003
Listen to the rest of the reviews: You really should use a 10" pie pan. The filling will overflow the smaller crust & you don't want to waste any! Read More
(12)