Caramel Pecan Pie
1 9-inch pie crust, pre-baked for 12 minutes at 350
degrees F
1 cup brown sugar
3/4 cup butter
1/2 cup honey
3 tablespoons sugar
1/2 cup heavy cream
1/4 teaspoon vanilla
3 cups pecans, toasted and chopped
Combine sugars, butter, and honey in a heavy-bottom
sauce pot; cook over a medium heat, and stir only
until melted. Heat until mixture reaches 240 degrees F
on a candy thermometer. Remove from heat and stir in
heavy cream and pecans; mixture will bubble slightly.
Pour into pre-baked pie shell and bake for
approximately 30-35 minutes. Cool. Pie will set
completely when cooled.
6-8 servings |
