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Honeyed Orzo-Pecan Pie

Honeyed Orzo-Pecan Pie

Southern Living OCTOBER 2004

  • Yield: Makes 1 (9-inch) pie
  • Cook time: 5 Minutes
  • Prep time: 10 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.


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Honeyed Orzo-Pecan Pie Recipe