Honey Pecan Tart



3/4 cup Savannah Bee Company Wildflower Honey

1/2 cup Sugar

3 tablespoon Cold, unsalted butter

3 Eggs

1 teaspoon Pure Vanilla Extract

1 cup Toasted Pecans, chopped

1/3 cup Toasted Slivered Almonds

1 Pillsbury Pie Crust


Preheat oven to 375 degrees

In a saucepan over medium heat, add 1 teaspoon water to the sugar and bring to a boil. Cook for about 2 minutes until it just starts to turn golden and is completely dissolved. Remove from the heat and cool for 5 minutes. Stir in the cold butter and Savannah Bee Company Peace Honey.

Whip the eggs to break the yolks, then slowly whisk in the sugar-honey syrup. Add the vanilla. Pour into the prepared pie shell, sprinkle the nuts over the top and bake for 30 minutes until the nuts are browned and the filling is set.

Serve with lightly sweetened whipped cream.

Recipe compliments of Savannah Bee Company and Mercedes Lewis


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