We firmly believe that pecan pie is a must-have for any Thanksgiving table. This year, we’re thrilled to be sending the makings of a full pie: Just mix the filling, bake it off, and you’re (literally) golden. Pecans, brown sugar, and honey make for a mouthwatering flavor combination, which gets a bit more decadence from fresh whipped cream on top. Grab a fork and a slice (or three!).
1 pie crust
½ cup unsalted butter
1 cup dark brown sugar
¼ cup honey
1 teaspoon vanilla extract
1½ cups chopped pecans
1 tablespoon flour
½ cup heavy cream, divided
2 teaspoons powdered sugar
6″ small pot
aluminum foil (optional)
Bake-ahead instructions: Follow steps 1 through 4 a few days before your potluck, party, or family gathering. Let the pie cool completely, then store in an airtight container at room temperature. Whip the cream just before serving. Voilà!
Try stirring cinnamon, a splash of bourbon, or a few drops of vanilla extract into your hand-whipped cream to boost the cozy fall flavors.
Want to make this recipe again on your own from scratch? We used a 9-inch prepared pie crust.
Preheat oven to 400°F (see Recipe Tip). Place a large bowl and whisk in the refrigerator—chilled tools make whipping cream easier, but if you have a hand mixer, skip chilling the whisk. Reshape pie crust if tin is bent. If your crust arrived with cracks, let it warm and soften at room temperature, then pinch dough back together.
Place butter in a large heatproof bowl and microwave in 30-second intervals until completely melted. Alternatively, melt in a small pot over medium heat, then pour into large heatproof bowl.
Add brown sugar and honey to bowl with melted butter, and whisk vigorously to combine. Add vanilla extract and 2 eggs, and whisk again to fully combine. Gently stir in pecans, flour, 1 tablespoon heavy cream, and ¼ teaspoon salt until just combined, being careful not to overmix (overworking the flour can result in a too-dense pie).
Place pie crust on a baking sheet. Pour pecan filling into crust. Bake until beginning to brown on top, about 10 minutes. Then, reduce oven temperature to 350°F and continue baking until filling is set and no longer loose, about 35 minutes. Oven heats can vary, so if your crust begins to darken too quickly, use a large piece of aluminum foil to create a ring, and place over crust to shield it from further browning.
While pie bakes, remove bowl and whisk from refrigerator, add powdered sugar and remaining heavy cream, and whip until thickened and soft peaks form (see Recipe Tip). Cover with plastic wrap and place in refrigerator to chill until ready to serve. Use any remaining downtime while you wait for the pie to finish baking to get a head start on dishes.
Let pecan pie cool for 15-20 minutes before cutting (you should have at least 8 slices). Top with a big dollop of whipped cream, snap some #platedpics, and dig in!
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