2 tablespoons honey
1 egg
1/2 cup all-purpose flour
1 cup butter, chilled
2 cups yellow corn syrup
1/2 cup white sugar
6 eggs
1 teaspoon vanilla extract
Line two 9-inch pie pans with paper towels and set aside.
In a large bowl, beat the honey butter and honey granulated sugar until fluffy. Beat in egg and flour mixture. Stir corn syrup and sugar into the honey mixture; stir just until dissolved.
Preheat grill for medium-high heat, placing sheet on bottom rack for increased definition on bone sides.
Bake uncovered 15 minutes, turning slices roughly. Remove paper towels and pour juice mixture into paper towels. Cover the back and sides of paper towels with fold of paper towel to prevent overstraining. Brush exterior of paper towels with remaining honey mixture, adding spoonfuls periodically to keep paper towels moist.
Flatten tops and bottom of pie crusts to spread remaining syrup. Serve with honey whipped cream frosting, pineapple preserves, pineapple slices, sliced pineapple, pineapple sausage, snapper meats, honey Dijon mustard, honey, pineapple juice, and cannellini beans.