Honey Crunch Pecan Pie

This year I will be making three of these pies for family Thanksgiving.  I am hoping there will be leftovers, because I have serious intentions of sitting in the recliner on Black Friday with a blanket, a book, and a slab of pie.  You can have the amazing sales and crazy traffic - just give me leftover pecan pie! 

I get asked for the recipe every year, and I always forget to give it to people, so here it is once and for all.  I took at recipe from allrecipes.com and made my own little tweaks to it.  This recipe makes one deep dish pie.

For the crust:
Use Pioneer Woman's Perfect Pie Crust.  Who am I to question perfection?  (If you're making a deep dish pie I suggest splitting the pie crust dough into two sections rather than three).

For the filling:
4 eggs, lightly beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 tsp salt
1 cup light corn syrup
2 tbsp butter, melted
1 tsp vanilla
1 cup chopped pecans

For the topping:
1/3 cup packed brown sugar
3 Tbsp butter
3 Tbsp honey
1 cup chopped pecans (plus more as desired)

Preheat the oven to 350 degrees.

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.  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.

Now just grab a plate and a fork and go to town.  Or heck, just grab a fork and eat it straight out of the pie pan.  I won't judge!

Happy Thanksgiving!

Printable Recipe