Chef John Folse’s Cookbook: Flavorful Secret for Pecan Pie

Here's a secret for a nutty flavor.


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Prep Time: 1 Hour
Yields: 1 (9-inch) Pie

No one really knows how many variations there are for this premier holiday dessert. Pecan pies can be flavored with everything from figs to persimmons and even swirled in chocolate. This favorite recipe seems to outshine them all.



½ cup White Oak Plantation honey

1 cup chopped pecans

¼ pound butter

1 cup sugar

3 eggs, beaten

½ cup light corn syrup

½ tsp lemon juice

1 tsp vanilla extract

pinch cinnamon

pinch nutmeg

1 (9-inch) uncooked pie shell


Preheat oven to 425°F. In a heavy-bottomed sauté pan, brown butter over medium-high heat. Do not burn. Remove and let cool slightly. In a large mixing bowl, combine sugar, eggs, corn syrup and honey. Using a wire whisk, blend all ingredients well. Add browned butter, lemon juice, vanilla and pecans. Season to taste using cinnamon and nutmeg. Continue to whip until all ingredients are well blended. Pour into pie shell and bake on center rack of oven for 10 minutes. Reduce temperature to 375°F and bake an additional 35 minutes. Remove from oven and let cool before serving.

Recipe courtesy of Chef John Folse