Have a great Fourth of July week-end!

PECAN PIE

1 9” unbaked pie shell
4 eggs
11/3-cup honey
1 tsp vanilla extract
1Tbl butter, melted and cooled
¼ tsp salt
1 cup pecans, coarsely chopped
¼ cup semi-sweet chocolate chips

Use a store bought pie shell (its ok, I do sometimes) and line a 9” pie pan. Chill in the refrigerator while you are making the filling. Preheat the oven to 400 degrees. Beat the eggs with an electric beater until light and foamy. Add the honey, vanilla, butter and slat and continue beating until smooth. Using a wooden spoon, stir in the pecans. Take the pie shell out of the refrigerator and sprinkle the chocolate chips in the bottom of the shell. Pour in the filling mixture and bake in the 400-degree oven for 10 minutes. Turn the oven temperature down to 300 degrees and bake for 20 additional minutes. Now turn down the oven to 250 degrees and continue baking for 7 more minutes. Test to see if inserting a butter knife into the center of the filling does the pie. If it does not come out clean, it is not done. Cook an additional 5 minutes. If not done, cook additional 5 minutes and recheck for doneness.
Remove from oven and place on a cooling rack. Serve when cool.

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