A simple and delicious pecan pie nestled in a flaky cream cheese pie crust.
Preheat oven to 425F. Line the pie crust with parchment paper that extends up the sides. Fill the hollow with uncooked rice or beans and blind bake the crust for 20-25 minutes, until the edges are lightly golden. Remove the pie weights and set aside.
Arrange the pecan halves on the surface of the baked pie crust. Preheat oven to 350 F. In a medium saucepan over low heat, add the butter, sugar, cream, honey, salt and egg yolks. Cook while stirring often and without letting it boil. When it has thickened slightly and is uniform in color, turn off heat. This should take about 7 minutes or so. Strain mixture in a bowl and stir the vanilla.
Pour the mixture slowly over the pecans in the crust, covering them with the liquid. make a foil ring by cutting out a piece of foil that is slightly bigger than your crust, cut a big hole in the center so that the edges of the pie crust is covered while the filling is exposed. Place this on top of the pie and bake for 20 minutes. The filling should be slightly bubbling and slimy.
Let pie cool for 45-50 minutes before unmoulding.
Preparation times does not include chilling of pastry dough which is 6 hours.
Recipe adapted from The Pie and Pastry Bible by Rose Levy Berenbaum.