Recipe of the Week: Lisa’s Pecan Pie

Reader Lisa in Wyoming kindly sent us a pecan pie recipe that uses honey.  There are chopped pecans in the pie filling, and pecan halves in the topping.

Pie Filling Ingredients
  • 1 cup chopped pecans
  • 4 large eggs
  • 1 cup light corn syrup
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 unbaked pastry shell (9 inch diameter)
Topping Ingredients
  • 3 tablespoons butter
  • 1/3 cup packed brown sugar
  • 3 tablespoons honey
  • 1-1/2 cups pecan halves
Directions
  1. Pre-heat oven to 350 F.
  2. Prepare the pie filling ingredients: In a large mixing bowl, combine the eggs, pecans, corn syrup, sugars, butter, vanilla and salt.
  3. Pour into a 9″ pastry shell.
  4. Bake at 350° for 30 minutes.
  5. Prepare the topping: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and honey until well-combined. Stir in the pecan halves until coated.
  6. Remove pie from oven.
  7. Spoon the topping over the top of the pie, and gently spread it evenly, so that the pecan halves lay flat.
  8. Return the pie to the oven, and bake it an additional 15-20 minutes — until a knife inserted in the center of the pie comes out clean.
  9. Cool completely on a wire rack.

SERVING

Best served cool or cold.

STORAGE

Any unlikely leftover servings can be kept refrigerated for up to five days.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!




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