Plantation Pecan Pie - Top it with Brown Sugar Ice Cream if you dare!

Plantation Pecan Pie

Goodness knows there are hundreds of variations of the premier Southern dessert – Pecan Pie. This recipe came from a plantation in the Deep South and has been a favorite of many families for generations. I've served it to people who typically turn their noses up to this traditional favorite, and they ask for the recipe. I hope you enjoy it as much as my family and friends have!

1 cup chopped pecans

1/4 pound butter

1 cup brown sugar (light)

3/4 cup corn syrup (light)

1/4 cup honey or sorghum

Zest of ½ small orange

1 tablespoon vanilla

3 eggs (large)

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon salt

1 (9-inch) deep-dish pie shell, uncooked

Preheat oven to 425 degrees. In a heavy-bottomed pan, brown butter over medium-high heat. The browning of the butter gives this pie its unique flavor. Do not burn the butter. Remove butter from heat and allow to cool slightly. In a large mixing bowl, combine, brown sugar, corn syrup, honey, orange zest, vanilla, eggs, cinnamon, salt and nutmeg. Using a wire whisk, blend ingredients until well mixed. Add the browned butter and pecans, blending well into the egg mixture. Pour contents into the pie shell; cover edges with circle of aluminum foil and bake on center rack of oven for 10 minutes. Reduce temperature to 375 degrees and bake approximately 30 - 35 minutes until set. Remove pie from oven and allow to cool before slicing. This is a moist and gooey pie. Serve warm with brown sugar or caramel ice cream if you dare!