Serves 6-8



  • 1 pie crust
  • 5 tbsp butter
  • 1/3 cup brown sugar
  • 3⁄4 cup corn syrup
  • 1⁄2 tsp salt
  • 1/4 can (4 oz) Honey I’m Home Honey Brown
  • 1 tsp vanilla
  • 3 eggs lightly beaten
  • 2 cups pecans


Step 1 – Place pie crust in pan. Poke holes in bottom of crust. Place in freezer for 20-25 minutes, or until very firm

Step 2 – Line pie shell with parchment paper and fill with rice or pie weights. Bake at 350°F for 10 minutes. Remove weights and bake for another five minutes

Step 3 – In a saucepan combine butter, brown sugar, corn syrup, salt and melt together until smooth

Step 4 – Remove from heat, let cool slightly and whisk in eggs until smooth

Step 5 – Add Honey I’m Home Honey Brown, vanilla and pecans

Step 6 – Pour into the pie shell and continue baking at 350oF for 30 minutes, rotating halfway through. Remove and cool. When pie is set, serve at room temperature with vanilla ice cream

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