Do you love pecan pie but don't like all that corn syrup? Try this naturally sweetened Pecan Pie recipe! It's the perfect Thanksgiving holiday dessert!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Servings: 16servings (a single 9 inch pie)
Calories: 171kcal
Equipment
Standard-size pie pan
Ingredients
1batchpie crust recipe(see link above - makes 2 pie crusts)
¾cups honey(for medium sweetness - ½ cup for less sweet - 1 cup for super sweet)
Mix all ingredients together in a large mixing bowl.
Pour batter into raw pie crust and bake for 10 minutes. Reduce heat to 350 degrees F, and continue to bake for 20-25 minutes. The pie should raise in the oven and have small cracks in the top when it's done.
Remove from oven and allow to cool overnight.
Notes
NOTES ON THE HONEY: Please note that increasing or decreasing the honey will give you more or less filling. Using ¾ cups honey is just right for filling a 9-inch pie. When I made my pie, I only used ½ cup honey and I have to say that it was plenty sweet. But I know that by other people's standards, it would be hardly sweet at all. I enjoy the natural sweetness from the nuts. So I didn't feel the pie needed much. So just be aware that if you go up to 1 cup of honey, you are really, honestly going to get a pie that is sickeningly sweet by my standards (which some people like).Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data does not include pie crust. See that recipe for that data.