- 1/4 cup honey
- 1/2 cup brown sugar
- 4 tablespoons butter
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup pecan pieces
- 1 Pie crust (I’m lazy, I get the pre-made 9 inch ones, and sometimes I blind bake it, sometimes I don’t!)
Oven @ 400
Beat eggs smooth
Heat honey & sugar together to form a smooth syrup, remove from heat.
Stir in butter & salt
Gradually stir in egg, then add vanilla and pecans, and let cool about 15 minutes.
Poor cooled mix into pie crust (Thawed if you didn’t blind bake, cooled if you did.)
Bake 10 minutes
Reduce heat to 325
Bake 30 min longer or until filling sets. Let cool. NOM!
OPTIONS:
Sub real maple syrup for the honey.
After mixing in vanilla and pecans, add 1/8 cup spiced rum.
Use the maple glaze from the cheesecake recipe, and pour it warm over a slice of pie.
Adapted from The American Everyday Cookbook, 1955. Pre corn syrup!