Double Barrel Honey Pecan Pie

Double Barrel Honey Pecan Pie



(Your favorite pie crust recipe for a 9-inch pie, homemade or store-bought)


    • 1/2 cup granulated sugar
    • 1/2 cup packed light brown sugar
    • 1/4 teaspoon salt
    • 1/2 cup light corn syrup
    • 1/2 cup Double Barrel Honey
    • 1/3 cup unsalted butter, melted
    • 3 large eggs, beaten
    • 3 tablespoons bourbon
    • 1 teaspoon vanilla extract
    • 2 cups pecan halver


      1. Preheat oven to 350°F (175°C). Prepare your pie crust according to your chosen recipe and pre-bake it if necessary (follow pie crust recipe instructions). Let the crust cool slightly.
      2. Make the filling: In a large bowl, whisk together the granulated sugar, brown sugar, and salt.
      3. Incorporate wet ingredients: Stir in the corn syrup, Double Barrel Honey, melted butter, beaten eggs, bourbon, and vanilla extract until well combined.
      4. Add pecans: Fold in the pecan halves gently.
      5. Pour and bake: Pour the filling into the cooled pie crust. Bake for 1 hour to 1 hour and 10 minutes, or until the center is set but still slightly jiggly. The edges will be golden brown.
      6. Cool and serve: Let the pie cool completely on a wire rack before serving. Enjoy it with whipped cream or vanilla ice cream for an extra decadent treat!


        • Protect your crust: If the edges of your pie crust start to brown too quickly, cover them loosely with aluminum foil during baking.
        • Test for doneness: Insert a toothpick near the center of the pie. If it comes out clean with a few moist crumbs, the pie is done.
        • Double Barrel Honey magic: The unique flavor profile of Double Barrel Honey adds a touch of complexity to this classic pie. Experiment with different types of bourbon to further customize the taste.