The Ultimate Pecan Pie

The Ultimate Pecan Pie image Author: Canadian Living Credits: The Ultimate Pecan Pie image

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This honey of a dessert ditches highly processed corn syrup in favour of natural honey for a more rich, complex flavour. Serving the pie at room temperature guarantees the filling will be completely set.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: January 2014


  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/2 cup liquid honey
  • 1 tablespoon cider vinegar
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 3 eggs lightly beaten
  • 2 cups pecan halves
  • 1 1/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 1/4 cup cold water


Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or two knives, cut in butter until in coarse crumbs with a few larger pieces. Drizzle cold water over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more cold water if necessary. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour.

Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.

Let pastry stand at room temperature until slightly softened, about 5 minutes. On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold overhang under and flute edge. Prick bottom all over with fork. Refrigerate until firm, about 30 minutes.

In small saucepan, melt butter over medium heat; whisk in brown sugar until smooth. Remove from heat; whisk in honey, vinegar, vanilla and salt. Whisk in eggs.

Sprinkle pecans in pie shell; pour egg mixture over top. Bake on baking sheet on bottom rack in 350 F (180 C) oven until filling is set, 50 to 60 minutes. Let cool completely in pan on rack.

Tip from The Test Kitchen: Put the baking sheet in the oven during preheating—the hot pan underneath the pie plate helps the bottom crust cook to goldenbrown perfection.

Change it up - Honey Walnut Pie: Replace pecans with walnut halves.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 121 mg
  • Sugars 31 g
  • Protein 5 g
  • Calories 434.0
  • Total fat 29 g
  • Cholesterol 87 mg
  • Saturated fat 11 g
  • Total carbohydrate 43 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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The Ultimate Pecan Pie