Pecan Walnut Honey Pie With Wheat Crust Recipes

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HONEY-WALNUT PIE



Honey-Walnut Pie image

A simple combination of two favorite flavors is all wrapped up in a tasty custard pie!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 8

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1/2 cup packed brown sugar
1/2 cup corn syrup
1/2 cup honey
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1 1/2 cups walnut pieces

Steps:

  • In medium bowl, mix 1 cup flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 350°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In medium bowl, beat all filling ingredients except walnuts with wire whisk or hand beater. Stir in walnuts. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 45 to 55 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours or until chilled. Store in refrigerator.

Nutrition Facts : Calories 520, Carbohydrate 62 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 39 g, TransFat 2 g

SOUTHERN HONEY-PECAN PIE



Southern Honey-Pecan Pie image

-Allie Smith, New Orleans, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

1/4 cup sugar
3 tablespoons all-purpose flour
3 eggs, lightly beaten
1 cup honey
1/3 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans
1 unbaked pastry shell (9 inches)
1/2 cup pecan halves

Steps:

  • In a small bowl, combine the sugar and flour. Stir in the eggs, honey, butter, vanilla and salt. Add chopped pecans and mix well. Pour into pastry shell. Arrange pecan halves around edge and center of pie. , Cover edges loosely with foil. Bake at 350° for 25 minutes. Remove foil; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 529 calories, Fat 32g fat (10g saturated fat), Cholesterol 105mg cholesterol, Sodium 276mg sodium, Carbohydrate 60g carbohydrate (41g sugars, Fiber 2g fiber), Protein 6g protein.

HONEY PECAN PIE



Honey Pecan Pie image

Looking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. -Cathy Hudak, Wadsworth, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

4 large eggs, room temperature
1 cup chopped pecans
1 cup light corn syrup
1/4 cup sugar
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 sheet refrigerated pie crust
TOPPING:
3 tablespoons butter
1/3 cup packed brown sugar
3 tablespoons honey
1-1/2 cups pecan halves

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Unroll crust into a 9-in. pie plate; flute edge. Add filling. Bake for 30 minutes. , In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie. , Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 688 calories, Fat 42g fat (10g saturated fat), Cholesterol 130mg cholesterol, Sodium 408mg sodium, Carbohydrate 78g carbohydrate (52g sugars, Fiber 3g fiber), Protein 7g protein.

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

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

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.

PECAN WALNUT HONEY PIE WITH WHEAT CRUST



Pecan Walnut Honey Pie With Wheat Crust image

Between handing out goodies to neighbors and hungry family members, I ran out of pie. Although I was out of some standard ingredients, I put this together and it turned out pretty good. My husband even prefers it over the *first* pecan pie and I will probably use this recipe now for nut pies; doing without HFCS is probably a good thing. ;) Warning: it is pretty sweet. I used Laurie's "No Roll Pie Crust", recipe #51537, subbing 1/2 cup whole wheat flour for white. Preparation time includes preparing crust.

Provided by SwedishExpat

Categories     Pie

Time 1h50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

1 pie crust, whole wheat (I pre-bake mine for 10 minutes)
1 cup sugar
2 tablespoons blackstrap molasses, unsulphured
1/2 cup organic blue agave nectar
1/2 cup raw honey
3 beaten eggs
1/3 cup melted butter
3/4 teaspoon sea salt, finely ground
1/2 cup chopped walnuts
1/2 cup chopped pecans

Steps:

  • Mix sugar, molasses, agave, honey, butter and salt until well blended, add beaten eggs, blend well.
  • Sprinkle chopped nuts at the bottom of the prebaked pie crust, pour filling on top. This filling will be thicker than the traditional pecan pie filling.
  • Bake at 350 for 30 minutes. Place a sheet of foil loosely on top and continue to bake for 20-25 minutes, just until the pie is only slightly jiggly. Cool completely.

Nutrition Facts : Calories 477.4, Fat 26.7, SaturatedFat 8.2, Cholesterol 99.6, Sodium 419.3, Carbohydrate 58, Fiber 2, Sugar 43.2, Protein 5.6

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