Pecan Pie with Rum & Honey

Pecan Pie with Rum & Honey

Would you believe that I finished this whole pie all by myself?!?  Yes, it’s true, though not in one sitting, more like half in one go.   My husband unfortunately got sick on the day I made this and the kids just flatly said no, they prefer the banana cake that I baked earlier better.   That should have hurt my feelings…err, wrong, I was actually doing backflips in my mind when I heard them say that lol..just kidding.   But I didn’t mind really because it was the last of the pecans and I was happy that the pie’s just all for me.  I wonder how many calories were in it…oh, but who’s counting anyways;


the pie was so delicious, I had it with black coffee ♥

Now, it’s your turn to try it .  🙂

Happy Baking!! 🙂


before.. ( I used 2  medium oval pie dish instead of the usual 9″ round)


..after.  Happy. thank you, more please.. 🙂

Pecan Pie with Rum & Honey
Prep time
Cook time
Total time
Rum and honey makes this pecan pie sweet and so delicious. A cup of strong coffee is a really good match for it.
Recipe type: Dessert, Baking, Pies and Tarts
Serves: Makes one 9" pie
  • 1 cup less 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • ½ cup honey
  • 2 large eggs, beaten
  • 1 - 1½ cups pecan halves
  • 2 tablespoons good-quality rum
  • 1 teaspoon vanilla extract
  • 1 (9-inch) deep-dish pie shell, unbaked or make your own pie crust from scratch- see recipe below
  • 1¼ cups all-purpose flour, plus more for dusting
  • 1 tablespoon sugar
  • pinch of salt
  • ½ cup (1 stick) unsalted butter, cold and cut into small chunks
  • 2 tablespoons ice water, plus more if needed
  1. Preheat the oven to 375 degrees F.
  2. Melt the butter in a small saucepan over medium-low heat, remove from heat and let cool.
  3. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar.
  4. Stir in the honey, vanilla, bourbon, salt, pecans and the melted butter mixture until well blended. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet.
  5. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set.
  6. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.
  7. Combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
  8. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
  9. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  10. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan.
  11. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.

It’s a wonderful!! 🙂 GOD Bless!!

3 Responses to "Pecan Pie with Rum & Honey"

  1. css   November 25, 2011 at 3:51 pm

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  2. sheqspiri,   November 25, 2011 at 3:42 pm

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  3. Belinda @zomppa   November 15, 2011 at 7:46 pm

    Nice…I believe that you finished it yourself…I mean…rum….


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