1/2 cup butter
3/4 cup light corn syrup
1/4 cup honey
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
1 (9-inch) pie shell, unbaked
Real whipped cream
Preheat oven to 425 degrees F.
Over low to medium heat, cook butter in a saucepan, watching closely
but not stirring, until golden brown, abut 5 to 8 minutes. Do not burn.
Pour browned butter into bowl and set aside.
In a food processor, blend corn syrup, honey, sugar, eggs, vanilla
extract and salt until smooth. Add browned butter; blend again. Add
pecans and process with just a few quick on-off-pulses.
Pour mixture into pie shell. Bake at 435 degrees F for 10 minutes; lower
heat to 325 degrees F; bake another 40 minutes.
NOTE: center of pie will still seem a bit liquid when removed from
oven; it sets up further as it cools. Let cool completely.
Serve with a generous topping of real whipped cream.
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