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1
In a 10-inch cast-iron skillet over medium heat, combine butter, honey and sugars.
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2
Bring to a boil; let boil for 4 minutes.
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3
Add pecans and heavy cream, and boil 3 minutes more.
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4
Remove form heat and set aside.
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5
Let stand about 30 minutes to cool.
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6
Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.,.
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7
Preheat oven to 425F with rack in the top third.
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8
On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately 7/8-inch thick, 13-inch diameter circle.
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9
Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans.
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10
Trim the excess dough.
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11
Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide the insulation for the caramel.
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12
Place skillet in the oven, and bake pie until the dough is just turning golden brown about 10 minutes.
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13
Reduce heat to 350F, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.
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14
Remove the pie from oven and let cool about 20 minutes.
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15
Carefully invert the pie onto a parchment lined tray or baking sheet (the pie is easy to transfer to a serving plate one it has been inverted).
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16
Be careful inverting the pie; the caramel is very hot.
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17
If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds.
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18
Serve warm.
