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 to a post from one of my fellow Walmart Moms who shares how she dresses up 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 or moonshine 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. Using a kitchen aid mixer or an electric mixer beat the eggs until fluffy (approximately 8 minutes).
In a separate large mixing bowl stir together the sugar, salt, butter, vanilla, corn syrup and honey. Gently fold in the beaten eggs and the pecans.
Pour filling into the pie crust and place pie on a baking sheet. Bake for 50-55 minutes or 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 purchase moonshine syrup at my local peach orchard (Hams Orchard) in Terrell, TX. I have made this pie quite a few times and I have used both corn syrup and moonshine syrup with just about the same results, so don't go hunting around for the moonshine syrup if it is not sold in your area. I just love to use is since the syrup is sold local to my area.
Recipe yields: 1 - 9 inch pie
Adapted from: Miss Kay's Duck Commander Kitchen
Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen.
Looking for more Holiday recipes? Click here for my Seasonal and Holiday recipes.