When it comes to classic desserts that never go out of style, pecan pies stand out. This version, sweetened with natural honey instead of the usual corn syrup, will be your new favorite. Not only does it deliver that gooey texture and nutty goodness, but it also brings a unique sweetness that only honey can offer.
Roll out the pie dough and transfer crust to fit a 9-inch pie dish. Press gently into the dish, trimming any excess dough. Crimp the edges for a decorative touch.
In a medium saucepan on medium heat, combine butter, brown sugar, and honey. Stir until the butter has completely melted.
Remove from heat and stir in the heavy cream, vanilla extract, and salt.
Allow the mixture to cool for 5 minutes, then whisk in the eggs one at a time.
Stir in the chopped pecans.
Pour the filling into the prepared pie shell. Optional: Brush the edges of the crust with the egg wash for a golden finish.
Arrange pecan halves on top. Bake for 55 minutes to 1 hour 5 minutes or until the crust is golden brown and the pie filling has just a slight jiggle.
Let it cool completely on a wire rack. For best results, refrigerate for 1-2 hours to set before slicing.