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

Ingredients:

3 eggs, beaten

3/4  cup granulated sugar
4  tablespoons butter, softened
1/2  teaspoon salt
1  teaspoon Bourbon Barrel Foods- vanilla […]

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