Devilish Pecan Pie

No Tuesdays with Dorie for me this week. This week’s selection was Vanilla Ice Cream, selected by Lynne of Café LunnyLu. It’s been so hot here that I just haven’t had the energy to make anything! I also don’t have an ice cream maker, so making ice cream becomes an all day event. I decided to skip this week and post a recipe that was made a couple of weeks ago that I just had never got around to posting.

This pie was made by my husband, who has made a couple of different things for this blog. Lately he has been making any and everything with honey. This is a chocolate pecan pie that uses honey instead of corn syrup or brown sugar that you traditionally find in a pecan pie recipe. I’m not sure what makes this “devilish” but that’s what the National Honey Board named this recipe.

This is very simple to put together, and you can use any pie shell that you’d like. We happened to have an extra pie shell in the freezer that that’s what my husband used. This pie is very, very sweet! You need to serve this with ice cream to cut some of the sweetness. It does have a clear honey flavor, which mellowed over time. We’ve found that to be the case with most items with honey; they are extremely sweet right after you bake them but then become less so over the next few days.

1-1/2 cups coarsely chopped pecans

6 oz. semi-sweet chocolate chips

1 9-inch unbaked pie shell

3 large eggs

1 cup honey

1/2 teaspoon vanilla

1/4 cup butter, melted and cooled

Sprinkle nuts and chips over bottom of pie shell. In medium bowl, whisk together eggs, honey and vanilla. Blend in butter and pour mixture into pie shell. Bake at 325°F for 50 to 60 minutes or until firm. Serve slightly warm or at room temperature.

Recipe from http://www.honey.com/consumers/recipes/recipe_detail.asp?RecipeID=433