Sunday, November 29, 2009

Caramel Pecan Pie

1 9-inch pie crust -- pre-baked for 12 minutes at 350

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 pan; cook over medium heat, and stir only until melted. Heat until mixture reaches 240 degrees 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.

Serves 6-8

Source: The Florida Department of Agriculture

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