There’s no greater thrill after a hearty Thanksgiving meal than cutting yourself a giant slice of pecan pie and topping it with a dollop of salty vanilla whipped cream to really test out the integrity and strength of the buttons in your pants. This blog is a judgment free zone, so if one pops, I certainly won’t call you out.

Mine just about popped after recipe testing!

I will spare you the details, but let’s just say this turned into my own personal pan pizza. I digress. This recipe is easy breezy and truly worth every bit of elbow grease that goes into this thing, and somehow tastes even better the day after (which means you can make it the day before).

Happy Thanksgiving!

Honey Pecan Pie

Ingredients

1/2 cup brown rice syrup
1/2 cup dark honey
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon all spice
1 teaspoon salt
1/2 cup unsalted butter, browned and cooled
4 large eggs
1 cup toasted pecans, roughly chopped
1 single-crust pie dough (recipe and instruction here)

Process

In a large bowl, combine all ingredients except for pecans and pie dough, and whisk thoroughly until eggs are fully incorporated, about 3-5 minutes. Pour in pecans, mixing with a spatula to be sure pecans are fully coated in mixture so they don’t burn.

Preheat oven to 400F and blind bake pie (follow steps to blind bake a pie crust here). Once pie is cooked, let cool for about 10 minutes so that it’s warm but not completely cooled. Pour filling and then cover pie edges with aluminum foil or a pie crust shield and bake pie on middle rack for 50-60 minutes or until middle has a little jiggle to it (not a slosh), just like a happy Thanksgiving belly.

Once pie is removed, and I cannot stress this enough, let it cool completely. Slice and serve with a heaping pile of whipped cream!

If making the day ahead, cover well and store in the fridge. Leftovers will keep in the fridge for up to three days.