Southern Honey Pecan Pie
2024 MSBA winner of Pie and Honey Cookery category, Kim Mehalick. Recipe was adapted from Good Housekeeping, Great Home Cooking 300 traditional recipes, 1975.
Equipment
- 1 9 in pie pan
- 1 mixing bowl
- 1 Rolling Pin
- 1 plastic wrap
- 1 stirring spoon
- 1 set measuring cups
- 1 set measuring spoons
- 1 knife
- 1 foil or pie crust cooking cover
- 1 pastry cutter
- 1 wire rack
Ingredients
Pie Crust
- 2 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 cup cold butter cut into small pieces
- 1/4 cup vegetable shortening
- 4-6 tpsp ice water
Pecan Pie
- 1/4 cup sugar
- 3 tbsp all purpose flour
- 1/4 tsp salt
- 1 cup local honey
- 3 eggs, lightly beaten
- 1/3 cup butter, melted
- 1 tsp vanilla extract
- 1 cup coarsely chopped pecans
- 1/2 cup pecan halves
Instructions
Making Pie Crust (makes two)
- In a large bowl, combine flour and salt
- With pastry cutter, cut in butter and shortening until mixture resembles coarse crumbs
- Sprinkle in Ice water, 1 tablespoon at a time, mixing lightly with a fork after each addition, until dough is just moist enough to hold together
- Shape dough into two discs, wrap in plastic wrap and refrigerate for 30 minutes to overnight
- When ready to make pie, preheat oven to 350 degrees
- On lightly floured surface, roll dough to 3/8 - 1/4" thickness, transfer to a 9 inch pie plate. Trim crust to edge of pie plate, and refrigerate until filling is ready
Making Pie Filling
- In a small bowl, combine sugar, flour and salt
- Stir in honey, eggs, butter and vanilla
- Add chopped pecans
- Pour into crust
- Arrange pecan halves around the edge of the pie and place a few in the center
- Cover edge of pie loosely with foil or cover with pie edge cooking tool
- Back in the center of the over for 24 minutes
- Remove foil/cover from the pie edge and bake until knife inserted in the center comes out clean (20-25 minutes)
- Cool on wire rack, then store in fridge