Pecan Pie

Recipe Author:

Tree-Ripe Fruit Co.

Prep time: 20 Mins
Cook time: 1 Hr 35 Mins
Inactive time: 4 Hours
Total time: 5 hr 55 mins
Number of servings: 8

This recipe features our fresh Georgia pecans.


  • 1x Pie Crust Recipe
  • 2 Cups Tree-Ripe Fruit Co. Pecans, rough chopped
  • 1 Cup Tree-Ripe Fruit Co. Whole pecans
  • 3 Tbsp Honey
  • ¾ Cup Light corn syrup
  • ¾ Cup Dark brown sugar
  • 6 Tbsp unsalted butter, cut into 1-inch pieces
  • ½ Tsp table salt
  • 2 Tsp vanilla extract
  • 3 Large eggs


  1. Remove cold pie crust from refrigerator, generously flour rolling surface and roll out a 12-inch circle. Carefully place dough in pie tin, crimp the edges of the crust around the lip of the pie tin. Dock dough with a fork on bottom and sides of the pie. Refrigerate for 1 hour until dough is cold and solid.
  2. Heat oven to 400 and bake pie crust for 15 minutes until crust is par baked, press down any bubbling that begins to form. Remove crust from oven and set aside. Lower oven to 275 degrees.
  3. Heat a small pot and melt butter on medium heat. When butter is melted remove pot from heat, add brown sugar, salt, and vanilla, whisk until incorporated. Whisk in eggs and beat, add corn syrup, honey, and whisk until mixed. Return pot to stove top on very low heat whisking constantly until mixture is warm to the touch. Add chopped pecans.
  4. Pour filling into the pie crust. Bake for 1 hour in the oven. Remove pie from oven and place on a wire rack to cool to room temperature, about 3-4 hours. Serve at room temperature or warmed.