Thanks to my good friend Clay, I was introduced to this magnificent recipe. His mom had made a variation of the pie for him before. Unfortunately, I was only motivated to make it for a farewell dinner party for him and his wonderful wife Ashley. We miss you tremendously! Clay made a delicious dinner of buffalo chicken sandwiches and the most insane macaroni and fontina cheese. While no one was actually able to save room for dessert, we're the sort of crowd that will make room where there may be none (we do live in New York after all). The recipe is super easy and has similar characteristics to a pecan pie. The nuts rise to the top, leaving a buttery honey goo beneath. Next time I think I would use a little less honey, as it is a very intense honey flavor. I love almond extract and probably used four times what it actually called for, but by all means alter to your own tastes.
Clay's Honey Almond Pie
http://www.grouprecipes.com/1291/honey-almond-pie.html
Yield: One 9-inch pie
3 eggs
3/4 cup sugar
1/2 cup light corn syrup
1/3 cup butter melted
1/4 cup honey
1/4 tsp. almond extract (I used a Tbsp.)
1 cup sliced almonds toasted
Using a whisk lightly beat eggs until just mixed. Stir in granulated sugar, corn syrup, melted butter, honey and 1/4 teaspoon of the almond extract. Mix well then stir in almonds. For the pie crust, you can use the same recipe I used for the Strawberry Tart, Pâte Sablée (Sugar Crust), or just use a store bought one. Pour the filling into pie crust and bake at 350 for 45 minutes.
Yield: One 9-inch pie
