The absolute most effective way to master the IC diet is to become great friends with foodies. My good friend Ben has made some truly delicious food over the years, and I've been lucky to enjoy a sampling.

Ben understands diet restrictions -- he's deathly allergic to legumes -- and when Ben cooks for both of us, there are always interesting hurdles. But pecans are legume-allergy AND IC friendly. Who knew, right? Anyhow, thanks to Ben for the pie and the recipe!

Ingredients:

• 1 single crust pie pastry (can be store-bought or made)
• 1/2 cup (1 standard stick/8 T) butter
• 3 large eggs
• 1 cup firmly packed light brown sugar
• 1/2 cup dark corn syrup
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 1/8 teaspoon ground cinnamon
• 1-1/2 cups coarsely chopped pecans

Roll out pastry (or unfold if from store) into a 12-13 inch circle, transfer and center into 9 or 9-1/2 inch pie pan, freeze for 15 minutes, and then lightly prebake (line pastry with foil with edges above pie, fill with dried beans, cook @ 400 degrees for 15 minutes, then remove foil and beans, and lower over to 375 and cook for another 10-12 minutes, set on wire rack to cool; this step can probably be skipped if too complicated).

Preferably using a shiny skillet or saucepan, melt the butter over medium-high heat. Stir butter and keep an eye on it as you wait for it to brown—this will happen quickly. You want the butter to be a good dark brown, but not to be burned. Once browned, transfer butter to a bowl to let cool slightly.

Preheat oven to 400 degrees. Combine eggs, brown sugar, corn syrup, honey, vanilla, and cinnamon in a large bowl. Whisk well to blend. Add the browned butter and whisk again until evenly combined. Stir in the pecans. Pour the filling into the cooled pie shell. Using a fork, gently rake the nuts to distribute them evenly.

Place the pie on the center oven rack and bake for 10 minutes. Reduce oven to 350 and bake until the filling, including the center, is set, 25 to 30 minutes. Rotate pie 180 degrees about halfway through. When done, the pie will have puffed slightly and developed cracks around the perimeter.

Transfer pie to a wire rack and let cool thoroughly.