Honey Nut Crunch Pie Recipes

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HONEY CRUNCH PECAN PIE



Honey Crunch Pecan Pie image

This recipe is an adoptee from the RecipeZaar account. I changed the recipe slightly because the crust ingredients were entered incorrectly by the original owner of this recipe (unless the crust was really made of 1/3 cup flour and 1/2 cup crisco, which I highly doubt). Anyway, this is a very good pecan pie; I think the honey added to the topping is really nice. I hope you enjoy it!

Provided by Aunt Cookie

Categories     Pie

Time 1h20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 14

1 unbaked pie shell
4 eggs, slightly beaten
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1 cup white corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon Bourbon
2 tablespoons butter, melted
1 cup pecan nuts, Chopped
1/3 cup brown sugar, packed
3 tablespoons butter
3 tablespoons honey
1 1/2 cups pecan halves

Steps:

  • Preheat oven to 350 degrees.
  • For pie filling:.
  • Combine all filling ingredients except pecans and mix well.
  • Fold in chopped pecans;spoon filling into unbaked pastry shell.
  • Bake at 350 degrees 50 to 55 minutes.
  • During last 30 minutes of baking, cover edge of pastry shell with aluminum foil to prevent over browning.
  • During last 10 minutes of baking, remove pie from oven; spread crunch topping evenly over top.
  • Return pie to oven; bake remaining 10 to 12 minutes or until topping is bubbly and golden brown.
  • For Topping:
  • Combine sugar, butter and honey in medium saucepan.
  • Cook over medium heat until sugar dissolves,about 2 to 3 minutes.
  • Stir constantly.
  • Add pecan halves.
  • Stir until pecans are well coated.

HONEY CRUNCH PECAN PIE



Honey Crunch Pecan Pie image

This is the winner of First Place in the Nut Category for the American Pie Council's 2000 National Pie Championship. I got this recipe in 2004 from Allrecipes. Those who are my friends know that I don't bake usually. This pie is a keeper. I've made this lots of times and I'm always asked for the recipe. It is delicious.

Provided by Jencathen

Categories     Pie

Time 1h30m

Yield 1 slice, 8 serving(s)

Number Of Ingredients 18

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
1 teaspoon distilled white vinegar
4 eggs, lightly beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
1 tablespoon Bourbon
1/3 cup packed brown sugar
3 tablespoons butter
3 tablespoons honey
1 1/2 cups pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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, chopped pecans and bourbon. 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.

HONEY CRUNCH PECAN PIE



Honey Crunch Pecan Pie image

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.

Provided by Sarah Spaugh

Categories     Desserts     Pies     Pecan Pie Recipes

Time 2h50m

Yield 8

Number Of Ingredients 18

2 cups all-purpose flour
1 teaspoon salt
¾ cup shortening
6 tablespoons cold water
1 teaspoon distilled white vinegar
4 eggs, lightly beaten
¼ cup packed brown sugar
¼ cup white sugar
½ teaspoon salt
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
1 tablespoon bourbon
⅓ cup packed brown sugar
3 tablespoons butter
3 tablespoons honey
1 ½ cups pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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 : Calories 848.1 calories, Carbohydrate 88.8 g, Cholesterol 112.1 mg, Fat 53.6 g, Fiber 4.1 g, Protein 9.6 g, SaturatedFat 12.3 g, Sodium 553.4 mg, Sugar 40.9 g

HONEY PECAN PIE



Honey Pecan Pie image

This recipe adds a bit of natural sweetness to the Southern classic. I always feel that pecan pie never has enough pecans so I filled this one to the brim! Guaranteed to be a hit for Thanksgiving, you might have to make two.

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

1 round refrigerated pie dough (half a 14-ounce package)
4 large eggs
1/2 cup packed dark brown sugar
1/2 cup light corn syrup
1/4 cup honey
3 tablespoons melted unsalted butter
1 tablespoon honey whiskey
1 teaspoon pure vanilla extract
3/4 teaspoon kosher salt
2 cups chopped raw pecans
3 tablespoons packed dark brown sugar
3 tablespoons honey
3 tablespoons unsalted butter
1 3/4 cup whole raw pecans

Steps:

  • Preheat the oven to 350 degrees F.
  • For the pie: Place the pie dough in a 9-inch pie dish and press it against the dish to remove any air pockets. Crimp the edges, as desired, and set aside.
  • Beat the eggs with the brown sugar in a medium bowl until the mixture begins to foam slightly. Whisk in the corn syrup, honey, melted butter, whiskey, vanilla and 3/4 teaspoon salt. Stir in the chopped pecans. Carefully pour into the prepared pie dish. Bake for 30 minutes
  • For the topping: Combine the brown sugar with the honey and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Stir in the whole pecans, coating them evenly. Gently spoon the coated pecans over the pie and drizzle with any remaining syrup. Bake the pie until risen a bit and the pecans on top are crisp and caramelized, 15 to 20 minutes. Remove from the oven and let cool to room temperature before serving.

PECAN CRUNCH PIE



Pecan Crunch Pie image

A family favorite, this recipe is from my oldest sister's mother-in-law, Jewel, who was, in fact, a JEWEL! Enjoy!

Provided by Trixie735

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

3 egg whites
1 cup sugar
20 Ritz crackers, CRUSHED
3/4 cup chopped pecans
1 teaspoon vanilla
Cool Whip or whipped cream

Steps:

  • Thoroughly grease (with butter) a deep dish pie tin.
  • Beat egg whites until stiff, adding sugar small amounts at a time.
  • Add crushed crackers, pecans and vanilla, mising thoroughly (by hand so as to not break down the egg whites).
  • Pour into generously greeased 9" deep dish pie pan.
  • Bake at 350 for 30 minutes.
  • Top with Cool Whip when fully cool.

Nutrition Facts : Calories 215.9, Fat 9.3, SaturatedFat 1.1, Sodium 93.6, Carbohydrate 31.8, Fiber 1.2, Sugar 26.2, Protein 2.9

OLD-FASHIONED HONEY PECAN PIE



Old-Fashioned Honey Pecan Pie image

Pecan pie made without white sugar. This pie will fit in an 8 inch pie pan as well.

Provided by MARBALET

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 7

1 cup honey
3 eggs, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 pinch ground nutmeg
1 recipe pastry for a 9 inch single crust pie

Steps:

  • In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
  • Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.

Nutrition Facts : Calories 403.9 calories, Carbohydrate 47.3 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 175.6 mg, Sugar 35.6 g

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