Recipe for Mexican Pecan Pie from the Southwestern section.
Mexican Pecan Pie7 tablespoons butter, divided
5 tablespoons brown sugar, packed
1/2 teaspoon vanilla extract
3 eggs, separated
5 tablespoons granulated sugar
2/3 cup finely ground pecans
1/4 cup all-purpose flour
1/4 cup honey
Whipped cream
Cinnamon Cream 6 tablespoons butter and brown sugar until fluffy. Add vanilla extract and beat in egg yolks until creamy. In a separate bowl, with very clean beaters, beat egg whites until soft peaks form. Add granulated sugar, 1 tablespoon 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 inch 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 minutes. Cool on a rack for 10 minutes. Turn out of pan onto rack. Combine remaining 1 tablespoon 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.
We hope you enjoy your freshly made Mexican Pecan Pie. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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