Honey Pecan Pie, with or without the crust…

Pie crusts are tasty, but you don’t always have the time or inclination to make one. When that’s the case, just say no to the crust and skip to the good part!


I made these two crust-less Honey Pecan pies recently and posted the photo on Instagram. At least one person asked for the recipe. Here you go:

Honey Pecan Pie, adapted from allrecipes.com and beefolks.com

  • 1 cup honey
  • 3 eggs, beaten
  • 3 tablespoons butter, cut into small pieces
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 pinch ground nutmeg
  • 1 recipe pastry for a 9” single pie crust (or not)


  • Measure out the ingredients so that you can add them quickly.
  • Prepare the pie pans with either a crust or by spraying with non-stick oil.
  • Beat the eggs well with a fork, in a small bowl.
  • Bring the honey to a boil in a medium saucepan.
  • Quickly whisk in the eggs. Sometimes I leave the heat on low, sometimes I don’t. I’m not sure that that matters.
  • Add the butter, stir until melted.
  • Add the vanilla, nuts, and nutmeg. Blend and pour into pie plate.
  • Back at 325° F (165° C) for 25 minutes or until set.

Update: To keep the eggs from cooking up when they are added to the honey, bring the honey to a boil over medium-low heat and don’t bring it to a rolling boil. Be sure to really whisk the eggs both beforehand, in the bowl, and quickly, once they are in the honey.

Side note: When I make a crust-less fruit pie, I add crumbles on top made from flour, sugar, and butter and sometimes cinnamon. That adds a crust-like flavor without the bother of making a real crust.