Honey and pecan pie

  • Preparation 30 min
  • Cooking 45 min
  • Servings 2x 9’’ pies
  • Freezing Absolutely



  • 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 (or other honey beer)
  • 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.