Honey and pecan pie - Le Coup de Grâce

Honey and pecan pie

Preparation :30 min Cooking :45 min
Difficulty :easy
Servings :2x 9’’ pies

In the same family of the sugar pie, this version with honey, honey beer and pecan nuts will enchant your palate! It’s so good that you’ll stuff your face in it.


  • 3/4 cup 15% country-style cream
  • 8 egg yolks
  • 1 1/2 cup brown sugar
  • 3/4 cup honey
  • 1/4 cup Lune de Miel beer by Unibroue
  • 2 1/2 tablespoons corn starch
  • 1/2 teaspoon salt
  • Seeds scraped of one vanilla pod
  • 1 cup butter, melted and lukewarm
  • 1/2 cup pecans, coarsely chopped
  • 2 9’’ pie crusts, thawed


  • Preheat the oven at 350°F.
  • In a bowl, combine the cream and egg yolks by whisking. Set aside.
  • In the bowl of a stand mixer, ad the brown sugar, honey, beer, corn starch, salt and vanilla. At low speed using the paddle attachment, mix for 1-2 minutes.
  • Crank to medium speed and incorporate the butter. Continue mixing for 2 minutes to get a smooth consistency.
  • Incorporate the egg mix and continue mixing for 2-3 minutes to combine well. Stop the mixer, add the pecans and stir with a spoon.
  • Place the crusts in 2 pie plates and pour the mix. Make sure there is the same amount of pecan in both! Place in the oven and cook for about 45 minutes, until the top is nicely golden. (The center with still jiggle a bit but it’s normal !) Remove from the oven and let cool down entirely (in order to make the filling clot), about 2 hours.
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Our wine stewards suggest

MacKroken Flower, Microbrasserie Le Bilboquet

This Honey Scotch Ale, named the MacKroken Flower, is a great digestive. It offers notes of honey, port, vanilla and dried fruits. Rich and strong in alcohol, it will easily replace a port and has aromatic similarities with the honey and pecans of this pie.

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