↞ recipe box start page
Category: Pie - Nut
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1 tsp salt
3/4 cup shortening
6 tbsp cold water
1 tsp distilled white vinegar
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 extract
1 cup chopped pecans
1 tbsp bourbon (optional)
1/3 cup packed brown sugar
3 tbsp butter
3 tbsp honey
1 1/2 cups pecan halves
Preheat oven to 350.
To Make Crust: In a medium bowl, mix together flour and 1 tsp 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 tsp salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell. Bake 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.
view more member recipes
*HONEY CRUNCH PECAN PIE*
Category: Pie - Nut
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour
1 tsp salt
3/4 cup shortening
6 tbsp cold water
1 tsp distilled white vinegar
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 extract
1 cup chopped pecans
1 tbsp bourbon (optional)
1/3 cup packed brown sugar
3 tbsp butter
3 tbsp honey
1 1/2 cups pecan halves
Preheat oven to 350.
To Make Crust: In a medium bowl, mix together flour and 1 tsp 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 tsp salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell. Bake 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pecan Crunch Pie
by sgre52160
5 egg whites, beaten until stiff 1 cup sugar 20 Ritz crackers, crushed 1 cup pecans 1 tsp vanilla extract Whipped topping Preheat oven to 350. Gradually add sugar to stiff egg whites and cont
by sgre52160
5 egg whites, beaten until stiff 1 cup sugar 20 Ritz crackers, crushed 1 cup pecans 1 tsp vanilla extract Whipped topping Preheat oven to 350. Gradually add sugar to stiff egg whites and cont
Pumpkin Pecan Crunch
by sgre52160
1 can (15 ounces) pumpkin 1 can (12 ounces) evaporated milk 3 eggs 1 cup granulated sugar 1/2 cup firmly packed brown sugar 6 teaspoons Pumpkin Pie Spice, divided 1 tablespoon Vanilla Extract 1
by sgre52160
1 can (15 ounces) pumpkin 1 can (12 ounces) evaporated milk 3 eggs 1 cup granulated sugar 1/2 cup firmly packed brown sugar 6 teaspoons Pumpkin Pie Spice, divided 1 tablespoon Vanilla Extract 1
Caramel Crunch Pecan Pie
by sgre52160
Toffee 2 cup firmly packed dark brown sugar 1/4 cup unsalted butter 2 tbsp boiling water 1/8 tsp salt 1 tbsp cider vinegar Crust 2 cup flour 5 tbsp ice water (or more) 1 tsp salt 1 tbs
by sgre52160
Toffee 2 cup firmly packed dark brown sugar 1/4 cup unsalted butter 2 tbsp boiling water 1/8 tsp salt 1 tbsp cider vinegar Crust 2 cup flour 5 tbsp ice water (or more) 1 tsp salt 1 tbs
Butter Pecan Crunch
by sgre52160
2 cups graham cracker crumbs 1/2 cup butter, melted 2 (3.4 oz) pkg instant vanilla pudding mix 2 cups milk 1 quart butter pecan ice cream, slightly softened 1 (8 oz) carton frozen whipped topin
by sgre52160
2 cups graham cracker crumbs 1/2 cup butter, melted 2 (3.4 oz) pkg instant vanilla pudding mix 2 cups milk 1 quart butter pecan ice cream, slightly softened 1 (8 oz) carton frozen whipped topin
Pecan Crunch Fudge
by sgre52160
3 cups packed brown sugar 1/2 cup butter 1 cup evaporated milk 1 (12 oz) pkg butterscotch morsels 1 (7 oz) jar marshmallow cream 2 cups chopped, toasted pecans 1 (6 oz) pkg almond brickle chips
by sgre52160
3 cups packed brown sugar 1/2 cup butter 1 cup evaporated milk 1 (12 oz) pkg butterscotch morsels 1 (7 oz) jar marshmallow cream 2 cups chopped, toasted pecans 1 (6 oz) pkg almond brickle chips
view more member recipes
related CDKitchen recipes
Boston Market Sweet Potato Casserole
Honey Pecan Cereal Mix
Strawberry Crunch
Salmon Bake With Pecan Crunch Coating
Praline Popcorn Crunch
Silver Spring Country Club Honey Pecan Chicken
Pecan Honey Butter
Recipe Quick Jump