Found this most luxurious Honey Pecan Pie in a very old cookbook by farmers’ wives. It was said to be a State Fair winner. Rich and dense, make sure to use light corn syrup or it will be too sweet. The tricks are: beating the eggs for 5 minutes before adding to filling, using the bourbon vanilla aged in bourbon barrels in Kentucky from Bourbon Barrel Foods. Also I blast the weighted and fork-pricked empty pie shell at 425 degrees for 5-8 minutes, before adding filling and baking, to harden off the crust to prevent a soggy bottom, especially a homemade crust. You have to make a pie shell rim protector out of foil to keep from darkening and burning the edges while the center bakes.
Honey Pecan Pie
3 eggs, beaten
3/4 cup granulated sugar
4 tablespoons butter, softened
1/2 teaspoon salt
1 teaspoon Bourbon Barrel Foods- vanilla extract
1/2 cup light corn syrup
1/2 cup honey
1 1/2 cups chopped pecans
9 inch homemade pie crust or purchased deep dish pie crust, unbaked
Preheat oven to 350 degrees. Beat the eggs with an electric mixer on high until fluffy (5-7 minutes). In a separate large mixing bowl, mix on low the sugar, salt, butter, vanilla and syrups. Fold in the eggs, then nuts. Pour into crust. Bake at 350 degrees for 45 minutes. Cool completely to set before cutting.