Honey Pecan Pie Honey Pecan Pie

Honey Pecan Pie Image Image by: Honey Pecan Pie Image Author: Canadian Living

This classic fall dessert uses honey in place of highly processed corn syrup. Preheat the baking sheet along with the oven. This will help the pastry cook to a perfect golden brown on the bottom. Serve at room temperature to allow the filling to set.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2012




Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few large pieces.

Drizzle with 1/4 cup cold water, tossing with fork until ragged dough forms and adding up to 1 tsp more 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 for 5 minutes to soften slightly.

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

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

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

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 121 mg
  • Sugars 31 g
  • Protein 5 g
  • Calories 434.0
  • Total fat 29 g
  • Potassium 175 mg
  • Cholesterol 87 mg
  • Saturated fat 11 g
  • Total carbohydrate 43 g


  • Iron 11.0
  • Folate 17.0
  • Calcium 4.0
  • Vitamin A 15.0
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Honey Pecan Pie