A Pie Per Week: Honey Pecan Pie

Honey Pecan Pie

Brian:  Sorry for the delayed post, this is the longest we have gone between making the pie and writing the blog.  It has just been a very busy week.  My company had their annual user conference, and it has been a bit of a whirlwind.  We actually had a private concert with Imagine Dragons and The Avett Brothers, and both bands were great!

The Avett Brothers

Angie:  With Brian prepping for and attending his conference, this was a pie that I made with my eldest daughter Andrea.  Every week when we ask each other what kind of pie we should make Andrea says "pecan."  I told her we already made and blogged about pecan and she said "honey pecan."  I think she loves pecan pie, so we thought we would try Honey Pecan Pie.  Miss Kay, from Duck Dynasty, frequently mentions making this and it sounded good.

Pecans!

Angie:  I did a google search for Duck Dynasty and pecan pie and came up with nothing.  I did find a couple of other recipes and you pretty much replace the corn syrup in regular pecan pie with honey.  You don't use any other added sugar, and use less butter.

Butter is added, but less than in a pecan pie

Angie:  The first thing I asked Andrea to do was put 6 eggs in the mixing bowl.  She did exactly what I asked.  She is a funny one...

Eggs ready to be mixed.  :)

Angie:  Then I asked her to CRACK 6 eggs into the mixing bowl.

Cracking eggs

Angie:  I have the greatest husband!  I call him Conan!  (I love when Brian helps me type my lines of the blog.) :)

Brent and Brian

Angie:  Beat the eggs until foamy.

Egg foamification

Angie:  Add the honey in a fine stream.  Beat in the butter, vanilla and salt.  Stir in the pecans and pour into an unbaked pie shell.

Add honey

Angie:  Bake in a 400 degree oven for the first 10 minutes.  Reduce the oven temperature to 300 degrees and bake for 20 minutes longer.  Reduce oven temperature again to 250 degrees and bake for approximately 10 minutes longer or until filling is firm.

Add the mixture and pecans in a pie shell

Brian:  I don't care for pecan pie because it is too buttery sweet for me.  This has less butter, and I actually really liked it!

Let's bake!

Angie:  This pie was ok, I actually love the buttery sweetness of a pecan pie.  I also didn't care for the texture.  I guess what I'm saying... I like pecan pie better.  :)

Pie Recipient of the Week

Our pie recipient of the week is Jennifer.  She is another person who Brian worked with at CP Morgan, and now works with at ExactTarget.  She used to have to go over Brian's contracts at CP Morgan, and let's just say sales people are often not the most detail oriented folks in the world.  If anybody deserves a pie, it is this lady!  

I know she took the opportunity to share the pie with her floor, which demonstrates what a quality individual that she is.  Hooray for Jennifer and Hooray for pie!

• Recipe for Honey Pecan Pie

  Ingredients

  3 eggs
  1 cup honey
  1 tsp. vanilla extract
  1tbsp. melted butter, cooled
  1/4 tsp. salt
  1 cup coarsely chopped pecans
  1 unbaked pie shell, chilled
  
  

  Directions

  Beat eggs until foamy.  Continue beating while adding honey in a fine stream.  Beat in vanilla, butter and salt.  Add pecans and pour into pie shell.  Bake in a 400 degree oven for the first 10 minutes.  Reduce the oven temperature to 300 degrees and bake for 20 minutes longer.  Reduce oven temperature again to 250 degrees and bake for approximately 10 minutes longer or until filling is firm.  Let cool completely before serving.         Recipe from http://chattahoocheebeekeepers.com/?page_id=261
  
  
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