Readers’ recipes: Honey pecan pie

BEE-ING NEIGHBORLY: Reader Cathie Osada has been baking her own honey-sweetened version of pecan pie since 1972. Courtesy of Cathie Osada

Editor’s note: Ed and Cathie Osada of Osada Bee Farm in Asheville have been keeping bees for more than 30 years and selling their honey, beeswax candles and baked goods at the North Asheville Tailgate Market for 28 years.

In 1972, I read about a pecan pie recipe in a magazine.  The baker used the traditional corn syrup and sugar in the recipe. We were new beekeepers at that time, and our bees overdid themselves, producing about 3,000 pounds of honey.  The extra honey we had motivated me to use it in the recipe to replace the sugar and corn syrup. It worked; it was good.  The kids said, “Make it again,” and I still bake my honey-pecan pie.

Honey Pecan Pie
3 eggs, lightly beaten
1 cup honey
1 tablespoon unbleached flour
2 ½ teaspoons vanilla
1 cup pecan halves or pieces
1 unbaked 9-inch pie shell
1/4 teaspoon salt
3 tablespoons melted butter

Combine eggs, honey and flour.  Mix well.  Stir in salt and vanilla. Let stand about 5 minutes.  Meanwhile, spread pecans evenly on bottom of pie shell.  Stir melted butter into honey mixture. Pour over pecans. Bake at 350 degrees for about 40-45 minutes or until center is firm.


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