Naturally sweet and rich Honey Pecan Pie made completely without corn syrup, featuring floral honey, toasted pecans, and a flaky golden crust.

Scale

1 cup honey

3 large eggs, beaten

1 cup chopped pecans

3 tablespoons butter

1 teaspoon vanilla extract

1 pinch ground nutmeg

1 (9 inch) refrigerated pie pastry

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1. Preheat oven to 350°F (175°C), fit refrigerated pie pastry into a 9-inch pie dish, crimp edges, and chill.

2. Whisk honey, beaten eggs, melted butter, vanilla extract, and ground nutmeg in a large bowl until smooth.

3. Stir chopped pecans into honey custard and pour into prepared pastry shell.

4. Bake at 350°F for 45 to 55 minutes (tent with foil at 30 minutes) until center has a slight jiggle.

5. Cool completely on a wire rack for at least 3 to 4 hours so custard sets firmly.

6. Slice into neat wedges and serve.

Use pure amber honey for rich flavor. Cool completely for 3 to 4 hours before slicing for clean bakery wedges.