Apple and pumpkin pies get all the love this time of year, sure, but it’s the person that arrives to the gathering with the pecan pie that ultimately steals the show. And this pecan pie from cookbook author Holly Clegg has a few tricks up to its sleeves that make it even better. Think a honey pecan topping and the option to turn it into a chocolate pecan pie. “I promise this is the best pecan pie ever and I have been known to eat half the pie,” Clegg said. “Heat in the microwave for pure ecstasy.”
Pecan Pie with Honey Pecan Topping
Recipe by Holly Clegg
Add chocolate chips to turn into a chocolate pecan pie
Makes 8 -10 servings
1/4 cup sugar
1 cup light corn syrup
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 cup chopped pecans
1 (9-inch) unbaked pie shell
Honey Crunch Topping (recipe follows)
Preheat oven 375°F.
In mixing bowl, beat together eggs, sugar, corn syrup, flour and vanilla until creamy. Stir in pecans.
Pour into pie shell, bake 40-50 minutes or until pie is set.
Honey Crunch Topping
3 tablespoons light brown sugar
1 tablespoon butter
3 tablespoons honey
1 cup pecan halves
In small pot, combine brown sugar, butter and honey.
Cook over low heat until comes to a boil, stirring. Stir in pecans.
Remove from heat.
During last 5 minutes of baking, remove pie from oven and spread topping evenly over top. Return to oven, broil until topping is bubbly and golden brown, watching carefully.