This honey pecan pie was lovingly made by my friend Joyce. I was curious about the origins of pecan pie, made with honey or not, and consulted the great sage google. It’s always been a love hate dessert for me. Nothing I ever craved or loved so much that I had to have it, but for some reason, whenever it’s served, I am never disappointed. I learned that pecans were an important part of a Native American diet before the arrival of European settlers. Attribution to the pecan pie has been made to the French colony that settled in Louisiana after being introduced to the pecan nut by the Native American tribes, while others believe it to be a variant of chess pie, which is made with a similar ingredients.
Enjoy this Honey Pecan Pie recipe made with Eastern Shore Honey and brought to you by my dear friend Joyce Wallace who spends a lot of time with me developing recipes that are good and good for you!
Honey Pecan Pie
- 1 9-inch pastry shell prepared unbaked
- 3 eggs
- 1 c Waxing Kara Honey Buckwheat
- 1/2 c light brown sugar packed
- 2 tbsp. butter melted
- 1 tsp. vanilla extract
- 1 1/4 c pecan pieces or halves
Preheat oven to 350° and place rack at lowest position.
In a large bowl, beat eggs.
Add honey, brown sugar, melted butter, and vanilla extract.
Blend well and stir in pecans.
Pour into prepared pie shell.
Bake at 350° for 35 to 40 minutes, or until golden brown and the filling is set.