This confection is for the pecan-pie fan who prefers nuts and caramel to the traditional butterscotch filling. Serve it warm with a scoop of vanilla ice cream.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 10-inch cast-iron skillet over medium heat, combine butter, honey, and sugars. Bring to a boil; let boil for 4 minutes. Add pecans and heavy cream, and boil 3 minutes more. Remove from heat, and set aside. Let stand about 30 minutes to cool. Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.

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  • Preheat the oven to 425 degrees.with rack in the top third. On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately a 7/8-inch-thick, 13-inch-diameter circle. Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans. Trim the excess dough.

  • Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide insulation for the caramel. Place skillet in the oven, and bake pie until the dough is just turning golden brown, about 10 minutes. Reduce heat to 350 degrees, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.

  • Remove the pie from the oven, and let cool about 20 minutes. Carefully invert the pie onto a parchment-lined tray or baking sheet (the pie is easy to transfer to serving plate once it has been inverted). Be careful inverting pie; the caramel is very hot. If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds. Serve warm.

Cook's Notes

It is important to use a cast-iron skillet when making this dessert.

Reviews (8)

69 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 29
  • 2 star values: 10
  • 1 star values: 7
Rating: Unrated
12/19/2014
Will this work with the gluten-free pie crust?
Rating: Unrated
11/20/2011
I've made this a number of times and it is always a big hit. I love to take it to potlucks. The pie dough is NOT supposed to be 7/8" thick - the recipe I printed back in 2002 says 1/8" thick.
Rating: Unrated
11/11/2011
A 7/8" thick crust? Really?
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Rating: Unrated
12/24/2010
A large corning ware casserole or pie plate won't work? Rats!! Just Rats!!! I don't own one cast iron anything now.
Rating: Unrated
10/21/2009
Is it a must to use the cast-iron skillet?
Rating: Unrated
11/28/2008
Great pie and easy to make. Crust is great and easy to make. I would use one cup less pecans as I think that would be plenty. I love pecans but think a few less in this pie would be better.
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Rating: Unrated
10/08/2008
This pie completely kills, every time. The presentation is fantastic, and it even impressed friends from GA, where they know pecan pie! It is a very rustic pie, and its unevenness and imperfection make it even better. I love that it includes honey.
Rating: Unrated
11/26/2007
This tastes fabulous and is super-easy to make! Tricky flipping the pie onto the parchment paper, though. Everyone loved it.