Praline Pie

No corn syrup, loaded with Golden Blossom Honey, baked pecans and a crispy crust.


1 9-inch prebaked pie shell

1/4 cup butter or margarine

2/3 cup light brown sugar, firmly packed

1/2 teaspoon salt


4 eggs

2 Tablespoons rum

1 cup broken pecans or 8 pecan halves

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Cook butter, sugar, salt and honey in the top of a double boiler until sugar is dissolved. Do not let water touch bottom of the upper half of the double boiler. Beat eggs well and slowly add to hot mixture, stirring continually. When well-blended, cover and simmer for 10 minutes. Remove cover, stir thoroughly and cook 10 minutes more. Remove from heat and beat in the top of the double boiler with an electric mixer until thick and blended. Add rum and pecans. Pour into pie shell. Place pecan halves lightly on top of mixture. Bake in preheated 325° oven for about 50 to 60 minutes or until pie tests done.