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Learn moreThis honey of a dessert ditches highly processed corn syrup in favor of natural honey for a more rich, complex flavor. Serving the pie at room temperature guarantees the filling will be completely set.
Excellent, lots of nuts, not too sweet!
Labels
Filling
Ingredients
- 1/2 cups unsalted butter
- 1 cup packed brown sugar
- 1/2 cups liquid honey
- 1 tablespoon cider vinegar
- 2 teaspoons vanilla
- 1/4 teaspoons salt
- 3 eggs lightly beaten
- 2 cups pecan halves
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the unsalted butter over medium heat. Stir in the packed brown sugar until combined.
- Remove from heat and whisk in honey, cider vinegar, vanilla, and salt.
- Whisk in the eggs until fully incorporated.
- Sprinkle the pecan halves and pour the filling into the prepared pie crust.
- Bake on baking sheet on bottom rack until the filling is set and the top is golden brown. About 50-60 minutes. Let cool before serving.
Pastry
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cups cold unsalted butter cubed
- 1/4 cup cold water
Preparation
- In a bowl, combine the all-purpose flour, granulated sugar, and salt.
- Cut in the cold unsalted butter until the mixture resembles coarse crumbs.
- Stir in the cold water, a tablespoon at a time, until the dough comes together.
- Wrap in plastic wrap and refrigerate for at least 30 minutes (up to 3 days) before rolling out.