Pecan Walnut Honey Pie With Wheat Crust

Between handing out goodies to neighbors and hungry family members, I ran out of pie. Although I was out of some standard ingredients, I put this together and it turned out pretty good. My husband even prefers it over the *first* pecan pie and I will probably use this recipe now for nut pies; doing without HFCS is probably a good thing. ;) Warning: it is pretty sweet. I used Laurie's "No Roll Pie Crust", My No Roll Pie Crust, subbing 1/2 cup whole wheat flour for white. Preparation time includes preparing crust.

• Ready In: 1 hr 50 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1  pie crust, whole wheat (I pre-bake mine for 10 minutes)
• 1  cup sugar
• 2  tablespoons blackstrap molasses, unsulphured
• 1⁄2 cup  organic blue  agave nectar
• 1⁄2 cup raw honey
• 3  beaten eggs
• 1⁄3 cup  melted butter
• 3⁄4 teaspoon sea salt, finely ground
• 1⁄2 cup  chopped walnuts
• 1⁄2 cup  chopped pecans

Directions

1. Mix sugar, molasses, agave, honey, butter and salt until well blended, add beaten eggs, blend well.
2. Sprinkle chopped nuts at the bottom of the prebaked pie crust, pour filling on top. This filling will be thicker than the traditional pecan pie filling.
3. Bake at 350 for 30 minutes. Place a sheet of foil loosely on top and continue to bake for 20-25 minutes, just until the pie is only slightly jiggly. Cool completely.