"Heat 1 cup of the honey in a pot while stirring, letting it bubble, until it holds its shape somewhat when a drop is placed in ice water. You may be able to skip this step, but I did it, hoping to give a deeper flavor and because I was concerned that replacing granulated sugar with liquid honey might result in the end result being too runny. I will update if I try it in the future without this step."
"Use a pie crust shield, or make one using 3 strips of aluminum foil, with the shiny side facing out. You want to loosely cover the exposed crust with the foil so it doesn't bake as quickly, in order to give the filling more baking time. If you use the aluminum foil, place the pie plate on a sturdy baking sheet or baking stone, so that you can place the pie in the oven without disturbing the aluminum foil."
"Bake at 350 degrees F for as long as possible without burning the crust. For my oven, that's about 70 minutes. The pecans may look a little scorched, but that's okayit's what develops the really good flavor. 6 Cool, then refrigerate, covered, until ready to serve. Very good with SCD vanilla or coconut ice cream, or served with raspberries, strawberries, and SCD yogurt made with half and half and flavored with vanilla extract, almond extract, and Frontier Coop lemon flavor."
Combine almond-based pie crust ingredients, press into a pie plate, and form crimped edges. Heat one cup of honey until it slightly thickens to deepen flavor and prevent a runny filling. Whisk heated honey with remaining honey, salt, butter, vanilla extract, and eggs; stir in pecans and pour into crust. Cover crust edges with a shield or aluminum foil to slow browning. Bake at 350°F until set (about 70 minutes in a hot oven); slightly scorched pecans add flavor. Cool, refrigerate covered, and serve with SCD-compliant ice cream or fresh berries and SCD yogurt.
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