Hi everyone! Can you believe there's only 16 days left until Thanksgiving? This month has really gotten away from me. I have my Thanksgiving menu all planned out and I've also done some of the grocery shopping. Every year on Thanksgiving I always serve Pumpkin, Apple and Pecan Pie for dessert.
I try and make a variety of pies in the hopes to please everyone. Every year I make the same apple and pecan pie recipe, because they're always a huge hit. A couple weeks back Walmart asked me to share a recipe that would be perfect to serve for the upcoming Thanksgiving holiday.
Recently Miss Kay's Duck Commander Kitchen Cookbook was released and I was hoping the recipe was included and it was! Since I was at Walmart I picked up all the ingredients I needed to make a practice pie. I told myself if the recipe turns out then I would be serving this pecan pie for Thanksgiving.
I have made the same Pecan Pie recipe for years, but I have to admit........ Miss Kay's Honey Pecan Pie blows mine right out of the water. I'm thinking it's the addition of the honey in her pie. This recipe is really simple to make, so don't be intimidated.
Also if you don't have the time or pie baking isn't for you then Walmart has some great bakery pie options. I've also linked a post from one of my fellow Walmart Moms on How to Dress up and Decorate Store Bought Pies. Amy has some wonderful ideas, so I hope you'll check them out.
These are the ingredients you will need: 1 - 9 in deep dish store bought pie crust, chopped pecans or pecan halves, sugar, salt, butter, corn syrup, honey, eggs and vanilla extract.
I hope you give this recipe a try, because once you taste it you'll be Happy, Happy, Happy!
Miss Kay's Honey Pecan Pie
3 - large eggs, beaten
3/4 - cup granulated sugar
4 - tablespoons butter, softened
1/2 - teaspoon salt
1 - teaspoon vanilla extract
1/2 - cup light corn syrup
1/2 - cup honey
1 1/2 - cups chopped pecans
1 - 9 inch store bought deep dish pie crust, unbaked or homemade
Preheat oven to 350 degrees. Beat the eggs with an electric mixer until fluffy (about 8 minutes).
In a separate large mixing bowl stir together the sugar, salt, butter, vanilla and syrups. Gently fold in the eggs. Gently fold in the pecans.
Pour filling into the pie crust and place pie on a baking sheet. Bake for 40-50 minutes , until the filling is almost set (You still want the filling to jiggle just a bit in the center) because the pie will continue to set up as it cools.
Let pie cool completely before cutting. Pecan Pies are best made the morning of or a day before you want to serve them (to give them time to set up completely).
Cook's Note: I use a pie guard so the crust does not brown too quickly. You can make a DIY Pie guard with a disposable aluminum pie plate or just use foil. Click here for link to see my DIY Pie Guard. I also place my pie on a cookie sheet instead of directly on the oven rack to bake.
Recipe yields: 1 - 9 inch pie
Adapted from: Miss Kay's Duck Commander Kitchen