Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
Pie can be made 1-2 days ahead and refrigerated until ready to serve.
Nutrition
Calories: 471kcal | Carbohydrates: 57g | Protein: 5g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 171mg | Potassium: 143mg | Fiber: 2g | Sugar: 47g | Vitamin A: 302IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1mg
