Weeks Buckwheat Honey Pecan Pie: A Rich Thanksgiving Finale

When the turkey platter is nearly empty and the coffee is brewing, bring out a pecan pie with a deeper kind of sweetness. Toasted nuts, a buttery crust, and a dark, glossy filling make this a dessert worth lingering over. Buckwheat honey gives the familiar holiday favorite a bold personality all its own.

Why this honey belongs at the table

Raw Buckwheat Honey is dark and full-bodied, with a spicy, molasses-like flavor. That strength pairs naturally with toasted pecans and brown sugar. Choose it when you want the honey to be part of the flavor, rather than simply sweeten the filling.

Meet our Raw Buckwheat Honey

Let’s make it

8 slices; one 9-inch pie
25 minutes prep; 60–75 minutes baking, including crust; at least 3 hours cooling

Ingredients

• 1 unbaked 9-inch pie crust in a standard pie plate
• 2 cups pecan halves
• 3 large eggs, room temperature
• 3/4 cup Raw Buckwheat Honey
• 1/2 cup packed light brown sugar
• 4 tbsp unsalted butter, melted and cooled slightly
• 1 tbsp all-purpose flour
• 2 tsp vanilla extract
• 1/2 tsp fine salt
• Whipped cream, for serving (optional)

Directions

1. Heat oven to 350°F. Spread pecans on a baking sheet and toast 6–8 minutes, until fragrant. Cool. Line chilled pie crust with parchment and fill with pie weights or dry beans. Bake 15 minutes; remove weights and parchment, then bake 5 minutes more.
2. Whisk eggs in a large bowl until blended. Whisk in honey, brown sugar, melted butter, flour, vanilla, and salt. Fold in cooled pecans.
3. Pour into the warm crust and place the pie plate on a rimmed baking sheet. Bake at 350°F for 40–55 minutes, checking early. Shield crust edges with foil if they brown too quickly.
4. The outer filling should be set and the center should tremble slightly as one piece, rather than slosh. Cool on a rack for at least 3 hours before slicing. Serve with whipped cream if desired.

A little holiday help

Make this pie the day before and refrigerate after cooling. Let slices stand briefly before serving. Honey browns readily, so watch the crust and shield it before it gets too dark.

Thankful for you since 1960

From our family farm to your dessert table, thank you. Weeks Honey Farm has been family-owned since 1960, and your faithful support keeps this sweet tradition going. We are grateful to be part of the meals you share.

No Imports, EVER.

Bring home Raw Buckwheat Honey for your Thanksgiving table →