Honeyed Orzo-Pecan Pie

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes
Bake: 45 Minutes


1/2 (15-ounce) package refrigerated piecrusts
1 cup uncooked orzo
2 large eggs
1 cup fat-free evaporated milk
1/2 cup firmly packed light brown sugar
1/2 cup honey
1/2 cup chopped pecans, toasted
1/2 cup chopped dates
Whipped cream (optional)
Chopped toasted pecans (optional)


Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Cook orzo according to package directions; drain well.

Whisk together eggs and next 3 ingredients in a medium bowl. Add in orzo, 1/2 cup chopped pecans, and dates, stirring well. Spoon orzo mixture into piecrust.

Bake at 350° for 40 to 45 minutes or until set; cool on a wire rack. Serve warm with whipped cream and additional chopped pecans, if desired.


Janice Elder, Charlotte, North Carolina,

Southern Living

October 2004
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