Miss Kay Robertson’s Honey Pecan Pie
3 – large eggs, beaten
3/4 – cup granulated sugar
4 – tablespoons butter, softened
1/2 – teaspoon salt
1 – teaspoon vanilla extract
1/2 – cup light corn syrup
1/2 – cup honey
1 1/2 – cups chopped pecans
1 – 9 inch store bought deep dish pie crust, unbaked
Preheat oven to 350 F. Beat the eggs with an electric mixer until fluffy (about 8 minutes).
In a separate large mixing bowl stir together the sugar, salt, butter, vanilla and syrups. Gently fold in the eggs. Gently fold in the pecans.
Pour filling into the pie crust. Bake for 40-50 minutes , until the filling is almost set (You still want the filling to jiggle just a bit in the center) because the pie will continue to set up as it cools.
Let pie cool completely before cutting. Pecan Pies are best made the morning of or a day before you want to serve them (to give them time to set up completely).