Ingredients
1 9-inch ready made pie crust, baked according to package directions
Filling:
1/2 cup chocolate syrup
3 eggs
2 Tablespoons GOLDEN BLOSSOM HONEY
3 Tablespoons butter, melted and cooled
1/4 teaspoon salt
1 teaspoon vanilla extract
1 Tablespoon unsweetened cocoa
1 1/2 cups pecans
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 425°.
Blend all ingredients except pecans with an electric mixer. Beat until well combined.
Spread pecans evenly over bottom of baked tart shell. Pour filling over nuts. Place on a cookie sheet.
Bake for 10 minutes. Reduce oven temperature to 325° and bake 20-25 minutes longer, until the filling is firm and crust is golden. Remove to rack. Cool.
Best served warm, topped with dollop of whipped cream.
Serves: 6
Blend all ingredients except pecans with an electric mixer. Beat until well combined.
Spread pecans evenly over bottom of baked tart shell. Pour filling over nuts. Place on a cookie sheet.
Bake for 10 minutes. Reduce oven temperature to 325° and bake 20-25 minutes longer, until the filling is firm and crust is golden. Remove to rack. Cool.
Best served warm, topped with dollop of whipped cream.
Serves: 6
