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Honey Pecan Pie

Eggs and honey make the textured and rich foil for crunchy pecans in this delicious take on a traditional pie.

Honey Pecan Pie (serves 8)

 

Crust

  • 1-1/2 cups flour
  • Pinch of salt
  • 6 tablespoons Roadapple Ranch pork lard, cut into small pieces (can use unsalted butter)
  • 2 small or 1 extra large eggs
  • 3-4 tablespoons ice cold water

 

Filling

  • 1 cup honey
  • 6 large eggs, beaten
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1/8 teaspoon ground nutmeg

 

Preparation

 

Using a food processor, mix flour and salt together in a medium bowl.  Add lard and mix on low speed until it forms pea-sized balls.  Add in egg(s) and mix until the mixture starts to hold together.  Add water until the dough starts to form a ball int the bottom of the bowl and then stop mixing.  This makes enough dough for two 9' pie shells or 1 dozen large muffin-pan tarts.  Wrap the dough tightly and place in the refrigerator for at least one hour before rolling or pressing.  Then, take half the dough and roll out on a floured surface to about 1/2cm thick.  Place in a 9' pan.  Alternatively, you can press small balls of dough to line large muffin tins.  Set aside in the refrigerator until the filling is ready.

 

Preheat the oven to 325°F (160°C).  In a saucepan, bring honey to a boil. Remove from heat and quickly beat eggs into the honey; add butter, vanilla, chopped pecans, and nutmeg.  Stir well.  Pour the mixture into the unbaked pie shell or muffin tarts so that it is 1cm below the top of the crust - as it cooks the filling will rise.  Bake for 25 minutes or until the centre is set.

 

Enjoy this delicious pie warm or cold!