Honey Pecan Pie

For us, pecan pie is a must for Thanksgiving and the whole holiday season, and our bourbon honey kicks the classic holiday pie up several notches. We put honey in the filling and on top for the ultimate pecan pie experience.

Honey Pecan Pie
(pecans, brown sugar + honey)
Serves 8 - 12
    
What you need:
½ (14.1-ounce) package refrigerated pie crusts
2 large eggs
½ cup salted butter, melted
¾ cup firmly packed light brown sugar
¼ cup Savannah Bee Company Honey (we used Bourbon Honey), plus more for brushing
1 tablespoon all-purpose flour
1 tablespoon whole milk
1 teaspoon vanilla extract
1½ cups chopped pecans
Pecan halves for decorating

What to do:

1. Wash Up!

2. Prep the crust: Preheat the oven to 350°F. Unroll the crust and fit it into 9-inch pie plate. Fold the edges under and crimp.

3. Make the filling: Beat the eggs in a large bowl with a hand mixer until foamy. Add the melted butter, brown sugar, honey, and flour. Beat on medium speed until thoroughly combined. Add the milk and vanilla and beat on low until combined. Fold in the chopped pecans and pour the filling into the prepared pie crust.

4. Decorate and bake the pie: Arrange the pecan halves in a concentric circle to cover the pie filling. Place the pie on a rimmed baking sheet tray and bake for 15 minutes. Reduce the oven temperature to 300°F and bake for 25 minutes longer or until just set. (The pie may still have some jiggle, but it shouldn’t be sloshy.) Remove the pie from the oven and let cool.

To Serve: Brush the top of the pie with more honey, slice, and serve!

Pro Tip: Level up your pecan pie by adding a little orange zest or a handful of bittersweet chocolate chips to the pie filling.

Table Talk:  Is it pe-CAHN or PEE-can?

happy bees. happy earth.