- Mar 4, 2007
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Found this lovely reciepe on line, thought would share and it used two eggs.
Here's the recipe for the pie. And yes, I'm sure you can use pecans. It's very much like a pecan pie. I found that the center was not completely "solid" at the end of baking time, but it firms up after cooling.
Honey-Walnut Pie
Ingredients:
pastry for 9" one-crust pie, (see
1/2 cup packed brown sugar
1/2 cup corn syrup
1/2 cup honey
1 tablespoon all-purpose flour
1 tablespoon butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1 1/2 cups walnut pieces
Directions:
Heat oven to 350 degrees. Prepare pastry. Beat remaining ingredients except walnuts with hand beater in medium bowl. Stir in walnuts. Pour into pastry-lined pie plate. Cover edge with 2" strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 45-55 minutes or until set. Refrigerate at least 2 hours until chilled. Immediately refrigerate any remaining pie.
ml
Here's the recipe for the pie. And yes, I'm sure you can use pecans. It's very much like a pecan pie. I found that the center was not completely "solid" at the end of baking time, but it firms up after cooling.
Honey-Walnut Pie
Ingredients:
pastry for 9" one-crust pie, (see
1/2 cup packed brown sugar
1/2 cup corn syrup
1/2 cup honey
1 tablespoon all-purpose flour
1 tablespoon butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt
2 eggs
1 1/2 cups walnut pieces
Directions:
Heat oven to 350 degrees. Prepare pastry. Beat remaining ingredients except walnuts with hand beater in medium bowl. Stir in walnuts. Pour into pastry-lined pie plate. Cover edge with 2" strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 45-55 minutes or until set. Refrigerate at least 2 hours until chilled. Immediately refrigerate any remaining pie.
ml
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