Sweet & Smoky Pecan Pie Recipe July 28 2017
A couple of weeks ago we celebrated National Pecan Pie Day. While summer may have you thinking more about strawberry pie and ice cream, this recipe is too good to not to share. We use the Bee Local Cherry Wood Smoked Honey which has just the right amount of smokiness to compliment all the sweetness in the pie. You can serve it with a scoop of vanilla ice cream to cool things off. I guarantee, you will not be disappointed.
Southern Pecan Pie with Bee Local Cherry Wood Smoked Honey
Makes 6-8 Servings
¼ cup sugar
3 tablespoons flour
3 eggs, slightly beaten
1 cup Bee Local Cherry Wood Smoked Honey
1/3 cup butter, melted
1 teaspoon vanilla
¼ teaspoon salt
1 cup chopped pecans
1 unbaked pastry shell(9 inch)
½ cup pecan halves
-Preheat oven to 350° F.
-In a small bowl combine the sugar and flour. Stir in the eggs, Bee Local Cherry Wood Smoked Honey, butter, vanilla, & salt. Add the chopped pecans a mix well. Pour into pastry shell. Arrange pecan halves in a design on the top of the filling.
-Cover edges of pastry with foil. Bake in preheated oven for 20 minutes. Remove foil and continue baking for an additional 20-25 minutes. A knife inserted into the center of the pie should come out clean.
-Cool on a wire rack and store in the refrigerator until ready to eat.