2 ½cupsrough chopped pecansplus 1 cup whole pecans for topping if desired
1premade pie crust
Instructions
Adjust oven rack to lower third of oven and preheat to 375°F.
Roll pie crust out to a 12 inch diameter circle and place in 9 inch pie dish. Trim edges if needed so you have approximately 1 inch of overhang all the way around the dish. Fold overhang under then crimp edges
In medium bowl whisk together all ingredients but the pecans until well mixed and frothy
Pour pecans into the pie crust and spread evenly, then pour the filling mixture over the pecans.
Place in the oven and bake for around 40-50 minutes until the filling is slightly puffed and almost set in the middle, but still slightly jiggly.
Let cool for at least 2 hours before serving.
Notes
This filling is heavy on the nuts, if you prefer more of the gooey filling you can reduce the nuts by ½ to 1 cup.Pie will keep at room temperature for 1-2 days or refrigerated for 3-5 days.