Friday, January 15, 2021
Home Dessert Baking 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!! 🙂

pecan_pie_1

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

pecan_pie_2

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

Pecan Pie with Rum & Honey

0 from 0 votes
Author: adapted from Tyler Florence and Paula Deen's recipes
Rum and honey makes this pecan pie sweet and so delicious. A cup of strong coffee is a really good match for it.
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Ingredients (click ingredient to buy it)

  • 1 cup less 2 tablespoons sugar
  • 3 tablespoons butter melted
  • 1/2 cup honey
  • 2 large eggs beaten
  • 1 - 1 1/2 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
  • 1 1/4 cups All-Purpose Flour plus more for dusting
  • 1 tablespoon sugar
  • pinch of salt
  • 1/2 cup 1 stick unsalted butter, cold and cut into small chunks
  • 2 tablespoons ice water plus more if needed

Instructions

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a small saucepan over medium-low heat, remove from heat and let cool.
  • Beat the eggs in a large mixing bowl until frothy and then blend in the sugar.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  • 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.
  • 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.
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It’s a wonderful day..smile!! 🙂 GOD Bless!!

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