Ingredients
Equipment
Method
Preparation
- Preheat oven to 375°F (190°C) and roll pie dough into a 12-inch circle. Transfer to a 9-inch pie plate, trim edges to overhang by 1/2 inch, then fold and crimp them. Optionally, chill and blind bake the crust.
Filling
- In a large bowl, whisk together eggs, honey, corn syrup, brown sugar, melted butter, salt, and vanilla for about 30 seconds until homogenous and slightly frothy.
Assembly & Baking
- Line the pie crust with chopped pecans, pressing them slightly into the dough, then pour the filling mixture over them. Gently arrange whole pecans in concentric circles on top, being careful not to press them too hard.
Finishing
- Bake the pie for 40 minutes, rotating halfway, then continue baking for a total of about 1 hour until the filling is mostly set and registers 175-180°F (79-82°C). Allow the pie to cool at room temperature for at least 2 hours before serving.
Nutrition
Notes
For a well-done crust, you can chill and blind bake it before adding the filling. Shield exposed nuts with aluminum foil if they start to burn during baking. The filling should be slightly jiggly but mostly set when done, reaching 175-180°F (79-82°C). Allow the pie to cool completely for at least 2 hours at room temperature before serving.