1. Preheat oven to 325°F (165°C).

2. Press pastry into a 9-inch pie pan.

3. Bring honey to a boil in a saucepan.

4. Remove from heat and quickly whisk in eggs.

5. Stir in pecans, butter, vanilla, and nutmeg.

6. Pour into prepared pie pan.

7. Bake for 25-30 minutes or until set.

Honey Ice Cream

1. Combine cream, milk, sugar, and honey in a saucepan. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture simmers.

2. Remove from heat and stir in vanilla extract. Let cool to room temperature.

3. Cover and refrigerate until chilled, at least 2 hours or overnight.

4. Churn in an ice cream maker according to manufacturer’s instructions.

5. Freeze for at least 2 hours before serving.

   
   

Tips:

• For an extra crunchy pecan topping, toast 1/2 cup of pecans in a 350°F oven for 5-7 minutes or until fragrant and lightly browned.

• Consider adding a drizzle of honey or caramel sauce to the pie and ice cream for an extra layer of flavor.

• If you don’t have an ice cream maker, you can also freeze the mixture in a shallow metal pan and then blend it in a food processor once frozen solid. This will give you a slightly chunkier texture.

  
  

Enjoy your delicious Honey Pecan Pie with Honey Ice Cream