American Pie Council

2018 Amateur Entry

 

Busy Bee's Honey Caramel Solid Nut Pie

Busy Bee’s Honey Caramel Solid Nut Pie
Rhonda Hull
Little Rock, Arkansas

Category: Nut


Crust

1 1/3 cups all purpose flour
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup well-chilled vegetable shortening
3 to 4 tablespoons ice cold water

Preheat oven to 425 degrees. In medium size bowl, mix flour, salt and sugar. Cut shortening into flour mixture until particles are the size of small peas. Sprinkle in ice water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary. Refrigerate dough until ready to roll. On a lightly floured surface roll dough from center outward into a circle 2-inches wider than 9” pie plate. Carefully transfer dough to pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Line crust with parchment paper and add pie weights. Bake 10-15 minutes. Remove parchment paper and pie weights and return to oven and bake 10-13 minutes or until the crust is slightly golden brown. (Do not over bake crust, it will bake an additional 25-30 minutes after you add the filling.) Remove from oven and place on cooling rack to cool. Reduce oven temperature to 350 degrees.

Filling

2 2/3 cups coarsely chopped pecans – toasted in a 350 degree oven for 5-7 minutes. Cool completely.
6 tablespoons firmly packed brown sugar
6 tablespoons honey
1/2 cup butter
2 ½ tablespoons heavy whipping cream

In a medium saucepan, mix brown sugar, honey, butter, and whipping cream. Cook over medium-high heat, stirring frequently, until mixture reaches 225-228 degrees. Remove from heat and stir in toasted pecans. Spoon hot filling into prepared crust.

Bake at pie at 350° for 25 to 30 minutes or until the filling is golden and bubbly. Cover crust with pie shield or aluminum foil if it is becoming too brown. Cool on a wire rack 2-3 hours.