Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5ml) salt
  • ½ cup (113g) (1 stick) unsalted butter, cold and cubed
  • 4-6 tablespoons (60-90ml) ice water
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ½ cup (120ml) honey
  • ½ cup (120ml) maple syrup
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon (5ml) vanilla extract
  • ¼ teaspoon (1.25ml) salt
  • 3 large eggs
  • 1 ½ cups (150g) pecan halves, toasted and roughly chopped

Instructions:

  1. Combine flour and salt.
  2. Cut in cold butter using a pastry blender or food processor until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until the dough just comes together.
  4. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  5. Preheat oven to 375°F (190°C/ Gas Mark 5).
  6. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
  7. Carefully transfer the dough to the pie plate.
  8. Trim and crimp the edges.
  9. Dock the bottom with a fork.
  10. Blind bake the crust for 15 minutes.
  11. In a large bowl, whisk together melted butter, honey, maple syrup, heavy cream, vanilla extract, and salt.
  12. Add eggs and whisk until smooth.
  13. Fold in the toasted pecans.
  14. Pour the pecan filling into the partially baked pie crust.
  15. Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. (Cover the edges with foil if they brown too quickly.)
  16. Let the pie cool completely on a wire rack before serving.