This is not your normal pecan pie! This pie is baked upside down and then flipped over onto a dessert plate. I have to say the flipping over part is the hardest part of this whole recipe. It even tells you "Invert onto a plate carefully, caramel is very hot" and it is! But it's GOOD!
Pate Brisee (that's French for pie dough)
1 1/4 cup of flour
1/2 teaspoon of salt
1/2 teaspoon of sugar
8 Tbls Parkay butter- 1 stick
1/4 cup of ice water
Combine flour, salt and sugar. Cut butter into small pieces. Cut the butter into the flour mix until it resembles course meal. Add ice water 1 tablespoon at a time until the dough holds together without being wet or sticky. Flatten into a small disc and wrap in cling wrap. Chill for 1 hour.
Upside Down Caramel & Pecans
12 Tablespoons of Parkay butter
1/2 cup of Honey
1 cup of light brown sugar
1/4 cup of sugar
4 cups of pecan halves
3/4 cup of heavy cream
In a 12" cast iron skillet over medium heat, combine butter, honey and sugars. Bring to a boil and let boil for 4 minutes. Add pecans and heavy cream and boil for 3 minutes longer. Remove form heat and let stand for 30 minutes to cool.
Mound the pecans and caramel into the center of the pan leaving a gap between the pecans and the edge of the pan. Pre-heat the oven to 425 degrees with the rack in the top 1/3 of the oven. Roll out dough to 1/8" thick. cut to 13" diameter. Place the pastry over the pecan mixture pressing the pastry down into the pan. Bake for 10 minutes, reduce the heat to 350 degrees and bake 25 minutes longer. Remove from the oven and let cool for 15 minutes. Invert onto a plate carefully, Caramel is very hot.