Mexican Pecan Pie Recipe

7 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.