This Honey Pecan Pie replaces corn syrup with a healthier and tastier option. Use your favorite honey for maximum enjoyment!
I don’t make Pecan Pie all that often, but I always seem to crave for it right around the -ber months, when my subconscious registers the fact that most of the rest of the world is about to transition to fall weather and we’re here stuck with either heat or rain. So yeah, I start wanting to make Chocolate Pecan Pie when I get into my jealous-about-fall phase.
Yeah, that’s a thing.
Some people would argue you can make Pecan Pie all year round (and they’d be right), but to me, it is one of those appropriately fall treats. I can at least do a pretend-fall episode in my head where I’m having Chocolate Pecan Pie by my window and looking out at orange leaves. Those leaves have probably fallen by now, but in my head it’s still autumn, and I’m sticking to it.
And it’s never just Pecan Pie that I make. It has to be CHOCOLATE Pecan Pie. No offense to lovers of the classic Pecan Pie but I think this version has really become a classic in its own right as well.
I’ve always been a fan of David Levovitz’s recipe which I wrote about way back, but I thought that this time I would try a Chocolate Pecan Pie that makes use of something other than corn syrup as a binder. Maybe up the health factor a little bit, you know? That’s when I came across this recipe by Sprinkle Bakes that actually makes use of honey rather than the usual corn syrup.
I was curious about the effect it would have on the pie, and at the same time I wondered if it would be enough of a binder. There was only one way to find out. And oh, how I’ve missed making pies! I didn’t realize until I set out to make this that I have not made any sort of pie in a LONG time. I usually stress out over the crust but I missed the whole process so much I was willing to embrace the stress lol.
I love the homey feeling freshly made pie imparts, so it is something I really want to become good at. Specifically, I want to master pie crust. I always feel like that could make or break a pie. Even if you have a really good filling, there’s always going to be that “BUT” hanging around a dry and tough crust: ‘It was a great pie, but that crust was…’
The crust on this one, while not the best I’ve ever encountered, was good. It was easy to handle (didn’t cause me any grief!), and it had just enough flakiness to hold the pie together. I also had just enough extra dough to make that wonky braided design you see around the pie. The unevenness bothers me, but I’ll just hide behind the word “rustic“. I usually do when it comes to pies haha!
A note on the pie filling: The taste of this pie is highly dependent on the honey you will use. I suggest using your favorite, because apart from the chocolate and the pecans, I really think the honey taste shines through quite a bit. I used raw honey on mine and thought the flavor was verging on too strong. Still delicious, but I would go for a mellower one next time. (If you like the honey flavor to be stronger though, it’s entirely up to you!)
Also, I highly recommend eating this out of the fridge. The filling was softer and a bit mushier than the usual Chocolate Pecan Pie I’m used to, which was unsurprising since the recipe doesn’t have corn syrup. It had a nice texture cold though, and even more delightful was it with vanilla ice cream. I imagine Greek yogurt would be a good pairing as well since honey goes so well with it.
Honey Chocolate Pecan Pie
Makes one 9-inch pie
For the pie crust
- 1½ cups 180 grams all-purpose flour
- ½ teaspoon salt
- ½ cup 113 grams cold unsalted butter, cubed
- 4 to 5 tablespoons ice cold water
For the honey-chocolate pecan filling
- 4 large eggs, room temperature
- 1 cup 340 grams of your favorite organic honey
- ⅔ cup 142 grams light brown sugar, tightly packed
- ½ cup 113 grams unsalted butter, melted
- 1 teaspoon instant coffee/espresso powder
- 2 teaspoons ground cinnamon
- 1/2 cup 85 grams/3 ounces bittersweet chocolate, finely chopped
- 1¼ cups 140 grams pecan halves
- Whipped cream or vanilla ice cream
- Cinnamon or cocoa powder, for sprinkling (optional)
Make the pie crust
- 1. Preheat the oven to 350°F (180°C). In a large bowl, cut together flour, salt, and cubed butter using a pastry cutter, until butter is well-distributed and pea-sized pieces of dough have formed.
- 2. Add the first 4 tablespoons of water and cut the dough together until it comes together. Gather any stray bits of dough into a ball using your hands. Add a bit more water if the dough feels dry. (This process can be made easier using a food processor. After the initial pulse, keep pulsing while adding the ice cold water through the processor’s feeding tube. The dough should come together with several pulses and form a ball to one side of the food processor.)
- 3. Lightly flour a work surface and your rolling pin. Roll out the pie crust to a 12-inch round and lift it into the pan. Turn the overhanging dough under and crimp the edges as desired. (I made braids, but added them towards the end. Refrigerate the pie crust while you prepare the filling.
Make the filling
- 4. In a large bowl, beat together the eggs, honey, brown sugar, butter, coffee powder, and cinnamon. Stir in the chopped chocolate and pecans. Mix well to make sure all the pecans and chocolate bits are covered with the honey mixture.
- 5. Take out the pie crust form the fridge and place on a baking sheet. Pour the filling into the crust and the add any decorations you may have prepared to decorate your pie crust. (I made some braids.)
- 6. Bake the pie on the baking sheet for 45 to 50 minutes, until the filling is puffed and set. The center will be a bit moist, but to check if the pie is ready, insert a knife near the center of the pie. It should come out clean.
- 7. Cool the pie in the pan on a wire rack. Cover and chill for 2 hours. Serve with whipped cream or vanilla ice cream sprinkled with cinnamon or cocoa powder, if desired.