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Bee Raw

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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Maine Blueberry
Washington Buckwheat
New York Aster
Florida Orange Blossom
Maine Wild Raspberry
Colorado Star Thistle
North Carolina Sourwood
New York Basswood
California Wild Black Sage
Colorado Sweet Yellow Clover
Georgia Holly Blossom
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Oregon Meadowfoam

Honey Pecan Pie

Recipes >

I love pecan pie. I mean LOVE. I love it made with molasses or sorghum, even when it’s made with corn syrup. As long as it has lots of pecans, I’m going to love it. What I love about this recipe, is the combination of orange blossom and buckwheat honey give it that great sweetness and earthiness much like molasses or sorghum.

Filling


Crust*


  • 1 single pie crust - bushed with egg wash and par baked.

Instructions


  1. Preheat oven to 325°F.
  2. Combine melted butter, honey, vanilla and salt in a medium bowl. Stir in the lightly beaten eggs and combine well. Stir in chopped pecans. Pour mixture into prepared crust. Cover the edges of the crust with pie crust shields or a strip of aluminum foil. Arrange pecan halves on the surface of the pie. Bake at 325°F for 30-40 minutes. Cool completely before serving (pie will continue to set as it cools). Serve with whipped cream or vanilla ice cream.

Honey Pecan Pie