Pecan Pie

Step 1

Prepare the homemade pie crust as directed and let the dough chill for 1 hour in the fridge. Roll the dough out into a 1/8" thickness and line a 9" pie plate with the crust. Trim the overhang, press down the edges with a fork and poke holes in the bottom of the crust.

Step 2

Preheat oven to 350°F (176°C). Spread the chopped pecans into the bottom of the unbaked pie crust. Whisk the remaining ingredients together in a large bowl until well combined and pour over the pecans.

Step 3

Bake the pie for 1 hour and 15 minutes or until the edges of the pie filling are set and the center is slightly jiggly. Tent a piece of foil over the pie during the last 10-15 minutes to prevent the pecans and crust from over-browning. (You'll know that the pie is done when the edges of the filling are set and the center is slightly jiggly, like "jello", when you move the pie plate.)

Step 4

Remove the pie and let cool completely, at least 2 hours, before slicing so that the pie filling sets up properly.