Honey Pecan Pie


Pie crust:

1 1/3 cup Thunderbolt Flour, Maid Marian Whole Wheat Flour or Harvest High Fibre Flour
½ tsp. salt
½ cup solid vegetable shortening
3 tbsp. water


1 cup honey
3 eggs, lightly beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 cup chopped pecans
Dash of nutmeg


  1. Preheat oven to 325oF.
  2. SIFT FLOUR BEFORE MEASURING. Spoon lightly into measuring cup and level without shaking or packing down.
  3. Combine Thunderbolt Flour, Maid Marian Whole Wheat or Harvest Flour and salt in a mixing bowl.
  4. With pastry blender or two knives cut in shortening until uniform; mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time; toss with a fork. Work dough into a firm ball with your hands.
  5. Press dough into a flat circle with smooth edges.
  6. On a lightly floured surface, roll dough to a circle about 1½ inches larger than inverted 9” pie plate. Gently ease dough into plate. Be careful not to stretch the dough. Trim ½ inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.


For the filling:

  1. Bring honey to a boil in medium saucepan. Immediately remove honey from heat. Stir a very small amount of the honey into the eggs. Go slow or the eggs could scramble. Stir constantly.
  2. Return honey egg mixture to the sauce pan, continuing to stir constantly. Gently boil. Fold in butter, vanilla, and nutmeg. Add pecans.
  3. Pour pecan pie mixture into unbaked pie shell. Bake 30 minutes or until filling is set.