Recipe for cooking mexican pecan pie

Desserts to Go with Coffee and Tea :: Perfect Pies

Mexican Pecan Pie

7 Tbsp. butter, divided
5 Tbsp. brown sugar, packed
1/2 tsp. vanilla extract or flavoring
3 eggs, separated
5 Tbsp. sugar
2/3 c. finely ground pecans
1/4 c. flour
1/4 c. honey
Whipped cream
Cinnamon

Cream 6 Tbsp. butter and brown sugar until fluffy. Add vanilla extract or flavoring and beat in egg yolks until creamy.

In a separate bowl, with very clean beaters, beat egg whites until soft peaks form. Add sugar, 1 Tbsp. at a time, continuing to beat. Fold 1/3 of the egg whites into the yolk mixture. Add this to the remaining whites and fold in. Mix nuts with flour and fold into egg mixture. Pour evenly into a buttered 8 in. pie plate. Smooth the top. Bake at 350 degrees F until it tests done with a knife inserted near the middle, about 25 to 30 mins.. Cool on a rack for 10 mins.. Turn out of pan onto rack.

Combine remaining 1 Tbsp. butter and honey. Bring to a bubbling boil. Cool slightly and pour over pie while it is still warm.

To serve, cut into wedges and top with whipped cream and a light dusting of cinnamon.