Honey-Bourbon Pecan Pie
Uses local wildflower honey as the primary sweetener for a floral finish.
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Ingredients
- 1 shell unbaked 9-inch deep-dish pie crust
- 1 cup local wildflower honey
- 3 count large eggs
- 1/4 cup melted unsalted butter
- 2 tablespoons Kentucky bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
- 1/2 cup brown sugar
- 1 dollop whipped cream for serving(optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie plate.
- 2
In a large mixing bowl, whisk the eggs and brown sugar together until smooth and well combined.
- 3
Stir in the wildflower honey, melted butter, bourbon, vanilla extract, and salt until the mixture is uniform.
- 4
Fold in the pecan halves gently so they are fully coated with the honey mixture.
- 5
Pour the filling into the unbaked pie crust, using a spatula to ensure the pecans are evenly distributed.
- 6
Bake in the center of the oven for 50 to 55 minutes, or until the center is set but still has a slight jiggle.
- 7
Remove from the oven and place on a wire rack to cool completely for at least 2 hours.
- 8
Slice and serve at room temperature with an optional dollop of whipped cream.
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