Pecan Pie II
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
honey
|
|
| ½ | cup |
brown sugar
|
*
|
| ¼ | cup |
butter
|
|
| 3 | large |
eggs
beaten |
|
| 1 | cup |
pecans
chopped |
|
| 1 | each |
pie shell (9 inch)
9inch, unbaked, refrigerated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
honey
|
|
| 118 | ml |
brown sugar
|
*
|
| 59 | ml |
butter
|
|
| 3 | large |
eggs
beaten |
|
| 237 | ml |
pecans
chopped |
|
| 1 | each |
pie shell (9 inch)
9inch, unbaked, refrigerated |
|
Directions
Blend honey and sugar together. Cook slowly to form a smooth syrup.
Add butter.
Add beaten eggs and pecans. Pour into pie shell.
Bake in 400 degrees oven for 8 to 10 minutes.
Reduce oven heat to 350℉ (180℃) and bake for 30 minutes or until knife inserted near center comes out clean.
