K and I were briefly devastated to learn that the pecan pie recipe we'd used for years was pulled down from the Food and Wine website - thank god for the Wayback Machine. We've loved their version, which includes chocolate ganache, since our very first Thanksgiving pie-athon. It's made with honey instead of corn syrup, which means it's rich instead of saccharine. I can't link to the original here, but this version is updated & adjusted to include brown butter, nix the ganache, make it a pie instead of a tart, etc. etc.
Ingredients
1 par-baked pie crust (I recommend this crust for single-crust pies, tips for par-baking here)1 stick + 2 Tbsp. butter (10 Tbsp.), brought to room temp if possible
1/4 cup honey
3/4 cup dark brown sugar, lightly packed
3 tablespoons granulated sugar
1/3 cup heavy cream
2 cups pecans (1/2 pound)
Flaky salt, to finish
Preheat oven to 400. Toast pecans lightly on a sheet pan in oven as it preheats, or in a sauce pan. Take off heat as soon as they begin to darken.
Cut butter into even pieces and add to saucepan over medium heat (a light-colored pan will help you see when the butter is browning more easily.) Stir butter as it melts and begins to foam at the edges. Allow to cook for 5-8 minutes, until foam starts to settle and the solids begin to toast. The butter should be golden brown and smell nutty and rich. Turn off heat briefly.
Add honey and return pan to medium heat. Stir until honey is melted into the butter. Add sugars and stir until dissolved. Allow this mixture to continue to simmer for 1 minute, then stream heavy cream in slowly as you stir. Continue until mixture is smooth and combined. Remove from heat and stir in pecans.
Pour mixture into the par-baked pie crust, spreading over the bottom of crust evenly. Place pie on a sheet pan and bake for 20 minutes, until there are bubbles around the edge and center is slightly firm. Remove from oven, sprinkle with flaky salt. Allow to cool completely before enjoying.
