½ Cup unsalted butter
3 large eggs
1 Cup light brown sugar
½ Cup dark corn syrup
2 Tbsp honey
2 tsp vanilla extract
1/8 tsp cinnamon
1 ½ coarsely chopped pecans (3 Tbsp per small pie)
Preheat oven to 400o
Prepare pie crust, crimp the edges and apply egg wash to the edge crust and interior of the pie shell. Prebake pie crust for 8 – 10 minutes or until it just begins to brown.
Brown butter in saucepan 2 - 4 minutes and set aside to cool.
In large bowl combine eggs, sugar, syrup, honey, vanilla and cinnamon and whisk well to blend.
Whisk in browned butter until evenly combined.
Add pecans to mixture.
Pour filling into pie crust shell.
Bake in a preheated oven at 400o for 10 minutes then lower the oven to 350o and continue to bake until the middle is set, 30-35 minutes
• Prebaking (blind baking) the crust will prevent soggy crusts and applying an egg wash mixture will also keep the crust moisture-proof
• Browning the butter enhances the nutty flavor of the pie. When browning butter use a silver bottom pan to see what’s happening. Remove from heat when butter begins to brown (2-4 minutes) before particles get too dark and burn.
• All ingredients should be mixed well, removing as many brown sugar lumps as possible and incorporating the butter throughout the final mixture.
• Whole pecans can look nice on a pie but using chopped the pecans will make the pie easier to slice
• As with most egg based pies, a pecan pie should not be overbaked. When done the pie it will rise slightly and have cracks around the edges. The center may still move but should hold its shape and not “slosh” like a liquid.
• If the pie is not set by the end of the bake time or browning too fast it can covered with foil and continue to bake until set.