Pecan Pie with Honey Crunch Topping

  • Yield: 8 to 10 servings

For a chocolate variation, add 1/2 to 1 cup semisweet chocolate chips to the pie filling before baking.


Honey Crunch Topping:
1/3cup light brown sugar
3tablespoons butter
3tablespoons honey
1 1/2cups pecan halves
3 eggs
1/2cup light brown sugar
1/4cup sugar
1cup light corn syrup
2tablespoons butter, melted
1tablespoon vanilla extract
1cup chopped pecans
1 (9-inch) unbaked pie shell


  1. Preheat oven to 350F
  2. Combine brown sugar, butter and honey in a saucepan and cook over low heat, making sure to stir constantly until sugar dissolves. Add pecans and remove from heat.
  3. Beat together eggs, sugar and brown sugar until smooth. Then add corn syrup, vanilla and butter. Stir in pecans.
  4. Spoon mixture into pie shell and bake 40-50 minutes, or at least until pie is set.
  5. During last 5 minutes of baking, remove pie and spread crunchy topping over the top.
  6. Broil pie until topping is crunchy an brown, but do not allow to overcook.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 1189
  • Fat 15g
  • Saturated Fat 2g
  • Cholesterol 0mg
  • Sodium 43mg
  • Carbohydrate 15g
  • Fiber 2g
  • Protein 2g