Honey Nut Crunch Pie

Richly sweet, and perfectly crunchy, this delectable treat is a phenomenal alternative to the typical pecan pie. Top with a dollop of whipped cream or your favorite vanilla frozen custard for a wonderfully indulgent dessert.

honey nut crunch pie
Photo: Jason Donnelly
Prep Time:
25 mins
Bake Time:
50 mins
Total Time:
25 mins


  • 4 eggs, lightly beaten

  • 1 cup light-color corn syrup

  • ¼ cup granulated sugar

  • ¼ cup packed brown sugar

  • 2 tablespoon butter, melted

  • 1 tablespoon bourbon

  • 1 teaspoon vanilla

  • ½ teaspoon salt

  • 1 12.5 ounce can dry roasted mixed nuts

  • ½ cup butterscotch-flavor baking pieces

  • 1 recipe Pastry for a Deep-Dish Pie

  • 1 recipe Honey-Nut Topping

Honey-Nut Topping

  • cup packed brown sugar

  • 3 tablespoon butter

  • 3 tablespoon honey

  • 1 cup dry roasted mixed nuts

Pastry for a Single-Crust Pie

  • 1 ½ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ cup shortening

  • ¼ cup butter, cut up, or shortening

  • ¼ cup cold water


  1. Preheat oven to 350°F. For filling, in a large bowl combine eggs, corn syrup, granulated sugar, brown sugar, melted butter, bourbon, vanilla, and salt; mix well. Stir in mixed nuts and butterscotch pieces.

  2. Prepare dough for Pastry for a Deep-Dish Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 14-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp the edge high as desired.

  3. Pour the filling into the pastry shell. Bake in the preheated oven for 40 minutes. Remove from oven. Carefully spoon Honey-Nut Topping evenly over pie. Bake about 10 minutes more or until topping is bubbly.

  4. Cool on a wire rack. Cover and chill in the refrigerator within 2 hours.

Honey-Nut Topping

  1. In a small saucepan combine packed brown sugar, butter, and honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 2 minutes, stirring occasionally. Remove from heat. Stir in dry roasted mixed nuts.

Pastry for a Single-Crust Pie

  1. In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

  2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

  3. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

  4. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

  5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Nutrition Facts (per serving)

749 Calories
46g Fat
74g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 749
% Daily Value *
Total Fat 46g 59%
Saturated Fat 13g 65%
Cholesterol 100mg 33%
Sodium 421mg 18%
Total Carbohydrate 74g 27%
Total Sugars 37g
Protein 14g
Calcium 80.8mg 6%
Iron 3.4mg 19%
Potassium 378mg 8%
Fatty acids, total trans 1g
Folate, total 72.6mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.