Prepare your pie crust of choice and set aside. I use my oil free pie crust (see post for detailed directions and step by step photos on making the crust) with the almond flour option, which I highly recommend. If using this crust, there's no need to prebake (blind bake) the crust.
Preheat the oven to 325 degrees F.
Add all the filling ingredients, except the pecans, to a mixing bowl and whisk well until combined. Then add the pecan halves and give it a quick stir to coat the pecans.
Pour the mixture into your prepared crust and bake for 15 minutes. Then place a pie shield over your pie or loosely cover it with aluminum foil and bake for an additional 25 minutes. (Total bake time 40 minutes.) This will prevent your crust from baking too quickly and getting too dark.
Remove from the oven and cool on a cooling rack for a minimum of two hours before slicing.
Video
Notes
Let your pecan pie cool at room temperature for a minimum of two hours after baking. This cool down time is essential for your pie to set, and make slicing easier.Make sure the pie is completely cooled to room temperature before refrigerating or freezing.You may make your pie in advance, but it tastes best on days 1-2.Leftovers keep refrigerated for 3-5 days, or freeze for up to 2 months.