Honey Piñon Pie with Red Chile
Honey Piñon Pie with Red Chile is a delightful fusion of sweet, nutty, and subtly spicy flavors, inspired by the rich culinary traditions of the Southwest.
This pie combines the earthy warmth of red chile with the natural sweetness of honey and the buttery crunch of piñon nuts, all nestled in a flaky, tender crust.
Perfect for those seeking a dessert with a unique twist, this pie is a celebration of bold ingredients and harmonious contrasts.
Why You’ll Love This Recipe:
People will love this recipe because it offers a one-of-a-kind flavor experience that combines the comforting sweetness of honey and corn syrup with the earthy heat of red chile and the rich, buttery crunch of piñon nuts.
The balance of sweet, nutty, and spicy elements creates a dessert that’s both familiar and adventurous, making it perfect for anyone who enjoys bold, Southwestern-inspired flavors.
Plus, its beautiful presentation and unique taste make it a standout treat for special occasions or holiday tables.
Key Ingredients:
Honey: Adds natural sweetness and a hint of floral complexity to the filling.
Red Chile: Provides a subtle warmth and earthy depth, elevating the pie with a Southwestern twist.
Piñon Nuts: Also known as pine nuts, these lend a buttery crunch and nutty richness to the pie’s topping.
Corn Syrup and Sugar: Together, they create the pie’s smooth, caramel-like base.
Butter: Adds richness and helps bind the ingredients for a luscious filling.
Eggs: Ensure the filling sets beautifully while adding a creamy texture.
Vanilla: Enhances the overall flavor with a touch of aromatic sweetness.
Unbaked Pie Crust: Provides a flaky, tender base for the flavorful filling.
Honey Piñon Pie with Red Chile Recipe
Ingredients:
2/3 cup sugar
1/3 cup butter
1/2 cup honey
1/2 cup corn syrup
4 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons ground red chile (e.g., guajillo or NM red chile)
1 cup piñon nuts (pine nuts)
1 unbaked 9-inch pie shell (Cook’s Illustrated Foolproof Pie Dough recommended)
Instructions:
Preheat Oven: Set your oven to 400°F (200°C).
Prepare Egg Mixture: In a small bowl, whisk together the eggs, salt, and vanilla extract. Set aside.
Heat Sugar Mixture:
In a heavy-bottomed saucepan, combine the sugar, butter, honey, and corn syrup.
Cook over medium heat, stirring constantly, until the sugar dissolves and the butter melts.
Remove the pan from heat and let the mixture cool slightly.
Temper Eggs:
Gradually whisk the beaten egg mixture into the cooled sugar mixture, stirring constantly to avoid scrambling the eggs.
Add Chile and Nuts:
Stir in the ground red chile until evenly incorporated.
Assemble Pie:
Pour the filling into the prepared unbaked pie crust.
Evenly sprinkle the piñon nuts over the top to cover the filling.
Bake the Pie:
Place the pie in the oven and bake at 400°F for 10 minutes.
Reduce the temperature to 325°F (165°C) and continue baking for an additional 35–40 minutes, or until the center is set.
Protect the Crust:
To prevent the crust edges from overbrowning, use aluminum foil strips to cover the edges during baking. Remove the foil during the last 5–10 minutes of bake time to allow for a golden finish.
Cool and Serve:
Let the pie cool completely before slicing. Serve as is or with a dollop of whipped cream for extra indulgence.
Enjoy the unique blend of sweet honey, earthy chile warmth, and nutty piñon crunch!
Notes:
Adjust the Heat: You can customize the level of spice by using milder or spicier red chile varieties. Guajillo or New Mexico red chile works well, but feel free to experiment with your favorites.
Protect the Crust: To prevent the crust edges from overbrowning, use foil strips or a pie shield during baking. Remove them in the last 5–10 minutes for a golden finish.
Tempering the Eggs: Ensure the sugar mixture is cool enough before adding the eggs to avoid scrambling them. Whisk constantly as you incorporate the eggs.
Piñon Substitutes: If piñon nuts are unavailable, you can use chopped pecans or almonds as an alternative, though the flavor will vary slightly.
Serving Tip: Allow the pie to cool completely before slicing to ensure the filling sets properly. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage: Store leftovers in the refrigerator for up to 3 days, covered tightly. Reheat slices gently or enjoy them cold.
Flavor Development: The pie’s flavors deepen and meld after resting for a few hours, making it a great make-ahead dessert.
Nutrition Information:
YIELDS: 8 slices | SERVING SIZE: 1 slice
Calories: ~410 | Protein: ~6g | Total Fat: ~22g | Saturated Fat: ~7g | Cholesterol: ~95mg | Carbohydrates: ~50g | Sugars: ~34g | Fiber: ~1g | Sodium: ~160mg
Frequently Asked Questions:
Can I make this pie ahead of time?
Yes! This pie can be made a day in advance.
The flavors deepen as it rests, and it tastes even better the next day.
Just store it covered in the refrigerator and bring it to room temperature before serving, if desired.
What if I can’t find piñon nuts?
If piñon nuts are unavailable, you can substitute them with chopped pecans, walnuts, or almonds.
While the flavor will differ slightly, the pie will still be delicious.
Is the pie very spicy?
The red chile adds a subtle warmth and depth of flavor rather than overwhelming heat.
If you’re concerned about spiciness, start with 1 teaspoon of ground chile and adjust to taste.
Can I use a store-bought pie crust?
Absolutely! While a homemade crust provides a buttery, flaky texture, a store-bought unbaked pie crust works well for convenience.
How do I know when the pie is fully baked?
The pie is done when the center is set but still slightly wobbly (like gelatin). It will firm up as it cools.
If unsure, a knife inserted near the center should come out mostly clean.
How do I prevent my pie crust from burning?
To prevent overbrowning, cover the edges of the crust with aluminum foil or a pie shield during baking.
Remove the cover during the last 5–10 minutes to allow for a golden finish.
What’s the best way to temper the eggs?
To temper the eggs, let the sugar mixture cool slightly before adding the eggs.
Add the eggs slowly while whisking constantly to prevent them from scrambling.
Can I use fresh red chiles instead of ground chile?
Fresh red chiles can be used, but they need to be roasted, peeled, and finely minced or blended into a paste.
Keep in mind this may slightly alter the texture and intensity of the pie.
Why is my filling runny even after baking?
A runny filling may mean the pie wasn’t baked long enough.
Ensure the center is set with just a slight jiggle.
Over-mixing or not letting the pie cool completely can also affect the consistency.
How do I toast piñon nuts for extra flavor?
To toast piñon nuts, spread them in a single layer on a dry skillet or baking sheet.
Toast over medium heat or at 350°F in the oven for 5–7 minutes, stirring occasionally, until golden and fragrant.
Let them cool before sprinkling on the pie.