Queen’s Bounty: Honey Bourbon Pecan Pie

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Delicious and festive for the holidays, this Honey Bourbon Pecan Pie stores well in the refrigerator once it’s cooled after baking and can be made a day in advance.

Serves: 8
Prep time: 10-25 min
Cook time: 50 min


⅔ c brown sugar
3 T all-purpose flour
3 eggs, lightly beaten
1½ c Queen’s Bounty Wildflower Honey
3 T butter, melted
2 T bourbon
1 t vanilla extract
¼ t salt
1 c chopped pecans
1 9-inch pie crust, prepared (homemade or store bought)
½ c pecan halves
2 T sugar
2 c heavy whipping cream


Preheat oven to 350°. In a large bowl, combine brown sugar and flour. Gently whisk in eggs, honey, melted butter, bourbon, vanilla extract and salt. Add chopped pecans and stir well to mix. Pour mixture into prepared pie crust.

Arrange pecan halves in a pattern of your choosing around the top of the pie filling.

Bake at 350° for 20 min. Check the coloring of pie crust and cover crust edges loosely with foil if necessary to prevent further darkening. Bake 25-30 min longer or until a toothpick inserted in the center comes out clean. Cool the pie completely on a wire rack.

To make whipped cream, place a metal mixing bowl and metal whisk into the freezer for 10-15 min. Remove cold bowl and whisk sugar, then whipping cream in the bowl, whisking just until the cream reaches stiff peaks. Refrigerate until pie is cool and ready to be eaten.