Roll the pastry out thinly on a lightly floured surface until a little larger than a 23cm/9in x 2.5cm/1inch deep fluted loose based flan tin. Lift the pastry over a rolling pin, drape in the flan tin and press the pastry into the fluted sides. Trim off the excess pastry so that it stands a little above the top of the tin. Prick the base of the pastry case with a fork then chill for 30 minutes.
Line the pastry case with a large square of greaseproof paper and baking beans (or dried macaroni if you don’t have any beans). Bake in a preheated oven set to 190° C/375°F/Gas 5 for 10 minutes, remove the paper and beans and cook for five more minutes until the case is just cooked. Reduce the oven temperature to 180°C/350°F/Gas 4.
Meanwhile put the honey, sugar, butter and cinnamon into a saucepan and heat gently, stirring occasionally until just melted. Take off the heat and leave to cool slightly.
Beat the vanilla with the eggs in a small jug then gradually beat into the cooled honey mixture. Pour into the pastry case and arrange the nuts over the top.
Carefully transfer to the oven and bake for 25-30 minutes until the filling is set and the nuts slightly darkened. Check after 15 minutes of cooking and cover the top loosely with foil if the top seems to be browning too quickly.
Leave to cool in the tin for 30 minutes then remove the tin and transfer to a serving plate. Pour the cream into a bowl, whisk until just holding its shape then drizzle the honey over the top, lightly fold together so that the honey is marbled through the cream then spoon into a bowl and sprinkle with the cinnamon. Serve spoonfuls with wedges of pecan pie.
Tip: This pie freezes well, in the tart tin well wrapped in foil. This popular dessert is an all-American favourite and will guarantee to get your guests coming back for second helpings.