Instead of simply improving upon classic pecan pie, we decided to develop the pecan pie of our dreams. We passed on the traditional crust and gloopy, syrupy filling. Think: brown-butter sea salt shortbread filled with decadent double cream, topped with plenty of lightly-candied pecans.
An ingredient note here: Double cream, or clotted cream, is more decadent (richer, higher fat content) than regular whipped cream and far more stable in this recipe than whipped cream would be. If you use regular whipped cream, it’s best if your crowd eats the whole pie in one sitting since the cream will lose its air after about three hours. Devon of England, sold in jars in many gourmet shops in our region as Devon Cream, is my go-to, but you can order double cream online. You might even find double cream at a great local farm, if you’re lucky.
— Faith Middleton