If you like a pie with some crunch, this is the recipe for you. Our remix on the classic pecan pie abounds with texture. Smooth orange blossom honey and a tender Pâte Brisée crust soften the unique blend of pine nuts, hazelnuts, pecans, and walnuts. For more pie recipes, look to our Apple Cheddar Pie, Mexican Chocolate Fudge Pie, and Chai Spice Caramel Pie! Plus, to learn more about different pie crusts, discover our Piecrust Showdown.
Honey Nut Pie
Makes 1 (9-inch) pie
Ingredients
- Pâte Brisée (recipe follows)
- ½ cup (100 grams) granulated sugar
- ⅓ cup (113 grams) orange blossom honey
- ¼ cup (85 grams) light corn syrup
- 1 teaspoon (3 grams) kosher salt
- ¾ cup (170 grams) unsalted butter, cubed
- ½ cup (120 grams) heavy whipping cream
- 1 large egg (50 grams)
- 1 large egg yolk (19 grams)
- ½ cup (57 grams) pine nuts
- ½ cup (57 grams) chopped pecans
- ½ cup (57 grams) chopped walnuts
- ½ cup (57 grams) chopped hazelnuts, toasted and skins removed
Instructions
- On a lightly floured surface, roll Pâte Brisée into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze for 20 minutes.
- Preheat oven to 350°F (180°C).
- Prick dough all over with a fork. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake until edges are set and golden brown, about 12 minutes. Carefully remove paper and weights. Bake 8 minutes more. Let cool completely.
- In a medium saucepan, bring sugar, honey, corn syrup, and salt to a boil over medium heat, stirring until sugar is dissolved. Add butter, whisking to combine. Transfer to a medium bowl, and let cool for 30 minutes.
- Whisk cream, egg, and egg yolk into honey mixture. Arrange nuts in bottom of prepared crust. Pour honey mixture over nuts.
- Bake until crust is golden brown and center is set, 50 minutes to 1 hour, covering crust with foil to prevent excess browning, if necessary. Let cool completely on a wire rack.
Pâte Brisée
Makes 1 (9-inch) crust
Ingredients
- 1½ cups (188 grams) all-purpose flour
- 1½ teaspoons (6 grams) granulated sugar
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) cold unsalted butter, cubed
- ¼ cup (60 grams) ice water
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt at low speed until combined. Increase mixer speed to medium-low. Add cold butter, and beat until mixture is crumbly. With mixer running, add ¼ cup (60 grams) ice water, beating until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30
- minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Notes
Chilling the Pâte Brisée and the Traditional American Piecrust dough is crucial. The butter needs to stay cold, and the flour needs time to fully absorb water before it’s rolled out. If you choose to refrigerate the dough for longer than the required 30 minutes, let it warm up on the counter for 10 minutes before rolling it out.
If you love pecan pie but not the super sweetness of it, this pecan pie is far better than the traditional Karo syrup recipe, which is super sweet. By cutting back on the Karo and adding honey along with the cream, it’s mildly sweet without having a having the super sweet custard. Only problem is the butter oozing while baking- 3/4 cup is quite a bit, unless some of that was to be used in the piecrust??? However, nothing was mentioned in the recipe! I was pleased with the final result and used halved pecans on top to give it the traditional pecan pie appearance along with chopped pecans.!
Hi Stephanie,
thank you for reaching out! We are happy to hear that your pie turned out great! The 3/4 butter is correct, and used only for the pie filling and the 1/2 cup is for the Pate Brisee. Happy Baking!
I made this during holiday season last year. I loved it!