It’s my own invention. I was trying to make pecan pie that tasted like these cajun spiced nuts I’d made before. You think it would be spicy, but it’s not–the cayenne works to bring out the taste of the butter and honey. The only time I noticed I’d used it was walking up four flights of stairs: Phew, it was too hot all of a sudden.

2 9-inch pie shells
1 1/2 c. white sugar
3/4 c. honey
3/4 c. light corn syrup
1/4 c. unsalted butter, melted to a liquid
6 eggs, beaten
1/2 t. cayenne pepper
1/2 t. salt
2 c. chopped pecans

Preheat oven to 350 F. Prick pie shells in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool. In a large bowl, combine everything else. Mix well and pour into pie shells. Bake in oven on top of jelly roll pan (there will be overboil) for 45 minutes. Check after 30 minutes and cover edges of crust with tinfoil. I took the pies out when they had about 2-3 inches of looseness in the center (the edges had set), and they were just about perfect.