Thanksgiving Pecan Honey Pie

Pecan Pie is a quintessential Thanksgiving recipe! It is said to have its origins in the South, having grandparents from Kentucky, this pie has always been a staple at our holiday dessert table. Regina, put a delicious and healthier spin on things by adding our Silvestre honey to the filling as well as cacao powder to the crust! Oh, and let's not forget a little whiskey to keep things extra exciting! 

Makes one 7-8 inches pie

Ingredients for the crust:

• 1 cup of flour
• ¼ cup of cacao powder
• 4 tbsp of unsalted butter, cold
• ¼ cup of brown sugar
• 4-5 tbsp of cold water

Ingredients for the filling:

• 3 large eggs
• ½ cup of brown sugar
• ¼ of maple syrup
• 2 oz of Brazilian Iguaçu River Wildflower - Silvestre (Buy it on Amazon)
• 4 tbsp of unsalted butter, melted
• 2 cups of pecan halves, toasted
• ⅛ tsp of sea salt
• 2 tbsp of whiskey

Directions:

1. In a food processor pulse flour, cocoa powder and sugar for 4-5 times, until combined.
2. Cut the butter into small cubes and add in the flour mixture. Pulse for another 2 or 3 times until the mixture will have pea size crumble. Stir in the water, 1 tbsp at a time and combine all the ingredients until it comes together. Use water carefully. If you add too much water it will be too wet if using less, the dough will be dry.
3. Make a ball with the dough, cover with plastic wrap and refrigerate for at least 1 hour. 

Making the pecan filling:

1. In a small saucepan over medium-high heat bring the sugar, maple syrup, and honey to a boil, reduce heat to a simmer and cook until all the sugar has dissolved. Let it cool for 10 minutes.
2. Preheat the oven at 350F.
3. In a medium bowl whisk together syrup, eggs, melted butter, whiskey, and sea salt. Fold in pecan halves. Transfer the filling into the prepared pie tin and bake for 35-40 minutes until the center is set and not overly jiggly. Cover with foil, if the top goes too brown. When it’s done, remove from the oven and cool it down completely on a serving rack or plate.