Honey-Crunch Pecan Pie


  • Pastry for two-crust Pie
  • 4 large eggs
  • 1 cup light corn syrup
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 2 tbs margarine or butter, melted
  • 1 tbs bourbon whiskey (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 3oz can pecans (1 cup), chopped


  1. Divide pastry dough into two pieces, 1 slightly larger. Preheat oven to 350 degrees. Roll out larger piece of dough into round shape about 1 1/2 inches all around than upside-down nine-inch pie plate.

  2. Ease dough into pie plate to line evenly; trim dough edge, leaving 1/2 inch overhang. Fold overhang under. Make leaf decorative pie edge with remaining dough.

  3. In medium bowl beat eggs slightly; stir in corn syrup, brown sugar, sugar, margarine or butter, bourbon, vanilla, and salt; stir in chopped pecans.

  4. Spoon into crust, bake pie 40 minutes. Remove pie from oven and spread Honey Crunch topping over filling.

    Honey-Crunch Topping

    • 1/2 packed pecan halves
    • 1/3 cup packed brown sugar
    • 3 tbs honey
    • 3 tbs margarine or butter

    In medium sauce pan over medium heat, combine brown sugar, honey and margarine (or butter); cook two to three minutes, stirring constantly, until sugar dissolves. Stir in pecan halves and remove from heat.

    Homemade Vanilla

    • 2 split vanilla beans
    • 1 cup unflavored vodka

    Put in glass jar and shake every two weeks. Keep in dark place for two months. Then it is ready!
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