This old-fashioned pie is made without corn syrup or sugar, which I prefer not using if possible. The honey flavor shines through, without being over powering, and isn’t overly sweet. Another plus, it’s quick to put together and bake, perfect when your doing holiday baking.
Preheat oven to 325 degrees.
Bring honey to a boil in medium saucepan. Immediately remove honey from heat.
Allow the honey to cool slightly, then whisk a small amount of the honey into the eggs. Go slowly or the eggs could scramble. Whisk constantly as you slowly add the rest of the honey and mix well.
Mix in butter, vanilla, and nutmeg.
Add pecans to the unbaked pie crust, then pour the honey mixture over the pecans. Bake for 30 - 40 minutes or until filling is set.
http://angelshomestead.com/old-fashioned-honey-pecan-pie/*This pie can be stored in the refrigerator for up to 5 days, and can also be frozen after baking. Just wrap tightly in aluminum foil, then slide into a plastic freezer bag. Bake at 350 degrees for about 20 minutes to warm through.
Recipe shared with: Naptime Creations
Love it! I never made a pecan pie with honey. I don't like to use corn syrup and now I really got to try this. Thanks for the recipe.Hugs,SusiePS Will you come check out my Pumpkin Pie recipe?