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Author Notes: I know everyone loves pecan pie, but for my taste it’s a bit too gooey, sticky and corn-syrupy and could use a few MORE NUTS.
For years my Thanksgiving pie of choice has been this nut-dense, corn syrup-free CANDIED PECAN TART. If you like pecans, it’s one of the best foods on the planet.
And if you don’t like pecans, it’s equally good with walnuts, hazelnuts or a mixture.
I serve it with salted caramel ice cream but vanilla ice cream or just plain whipped cream nothing to sneeze at. - Gail Monaghan
- 4 tablespoons unsalted butter
- 6 tablespoons light brown sugar
- 1 tablespoon sugar plus a pinch of salt
- 2 tablespoons honey
- 2 tablespoons heavy cream
- 1 pound pecan pieces
- 1 9-inch prebaked pie crust (frozen and baked according to package instructions or home-made)
- Preheat the oven to 325F.
- Melt the butter with the sugars and the pinch of salt. Add the honey and cook to 250F on a candy thermometer. Remove from the heat. Add the cream and the nuts. Stir.
- Pour into the tart shell and bake about 20 minutes until the center bubbles.
- Serve warm with salt caramel or vanilla ice cream.
- This recipe was entered in the contest for Your Best Thanksgiving Pie