Rating: 4.55 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 11 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
bake:
50 mins at 350°
Servings:
10
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Honey Nut Crunch Pie

Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • Cool on a wire rack. Cover and chill in the refrigerator within 2 hours.

Nutrition Facts (Honey Nut Crunch Pie)

749 calories; total fat 46g; saturated fat 13g; polyunsaturated fat 8g; monounsaturated fat 21g; cholesterol 100mg; sodium 421mg; potassium 378mg; carbohydrates 74g; fiber 5g; sugar 37g; protein 14g; trans fatty acid 1g; vitamin a 292IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 73mcg; vitamin b12 0mcg; calcium 81mg; iron 3mg.

Honey-Nut Topping

Ingredients

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Directions

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  • 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.

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Pastry for a Single-Crust Pie

Ingredients

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Directions

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

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  • 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.

Instructions Checklist
  • 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.

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

Instructions Checklist
  • 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 (Pastry for a Single-Crust Pie)

191 calories; total fat 12g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 4g; cholesterol 15mg; sodium 187mg; potassium 27mg; carbohydrates 18g; fiber 1g; sugar 0g; protein 2g; trans fatty acid 1g; vitamin a 194IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 44mcg; vitamin b12 0mcg; calcium 10mg; iron 1mg.
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Reviews

11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0