Wednesday, November 24, 2010

Honey Pecan Pie

This pie is my husbands most favorite part of Thanksgiving and Christmas dinner.  It is the only thing besides my baked sweet potatoes that he will request.  With it's heavenly honey-roasted aroma and sweet nutty flavor, it is surely to go along just as perfectly with your holiday meal as it does with ours. 

1 pie shell from Tonya's Special Pie Crust recipe: 
3 eggs (at room temperature/ beaten)
1 cup light corn syrup
2/3 cup sugar
1/3 cup real un-salted butter (melted)
1 tsp real vanilla extract
1 T honey
1 1/2 cups pecans (chopped)

-Preheat oven to 350*.  Place prepared and rolled single-pie crust into a 9" pie pan.  Use left over rolled pie crust for the decorative edging.  Cut out l2-15 leaf shapes (cookie cutter) and gently apply to the edge of the pie.  Combine all ingredient's in a medium bowl; pour into pastry lined pie pan.  Cover crust with an aluminum foil ring (keep on for the first 25-30 minutes to keep crust from burning).  Bake for 45-50 minutes.  Let completely cool before covering and refrigerating (if left at room temperature, it begins it liquify).  Serve cold (if you warm it up it liquifies) with vanilla bean ice cream.  Serves 8.  Enjoy!

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