Pecan Pie

Place the unbaked pie shell into your pie pan and form the crust so that it looks pretty. I like using the “pinch method,” which is using my thumb and pointer finger with my other pointer finger to form the crinkled crust.

Preheat the oven to 350 degrees. Line the bottom of the pie crust with the pecans and spread them out evenly.

Combine the rest of the ingredients in a bowl and pour them over the top of the pecans.

Then you need to cover the crust with aluminum foil so it doesn’t burn and place the pie in the oven.

Bake the pie for 30 minutes and then remove the foil. Bake the pie for 20 more minutes. If the pie filling isn’t too jiggly, then it is good to go. Otherwise, if it still jiggles, cover the whole pie with foil and bake for an addition 10-20 minutes. Don’t burn the crust and the pecans!

Allow the pie to cool to room temperature before serving. It is very important to let the pie set up, otherwise it will have a funky texture.

Enjoy!