1. Preheat oven to 300.
2. Lightly spray fresh or thawed pie crust with Crisco Butter Spray
3. Put pie on a foil-lined sheet pan (overflow prevention)
4. Bake at 300 for 12 minutes (DM Tip: To prevent the crust from rising, line the crust with parchment paper and fill the bottom with dried beans to keep the crust from rising. Remove before putting the filling in. )
5. Mix and pour the chopped pecans into the pie shell.
6. Blend the melted butter and eggs together. (DM Tip: I use a wooden spoon vs electric mixer and usually add one )
7. Add the remaining ingredients and mix.
8. Bake at 300 (convected preferred) for approximately 75-80 minutes. Ovens will vary so start observing around the 70-minute mark. The final observation will be when the pie rises all across and becomes firm. (See pix above)
9. Remove and let cool for 30 minutes before serving. (DM Tip: serve cool with a real cream topping or warm with vanilla ice cream)

OPTIONAL INGREDIENTS: 1/5 cup of semi-sweet chocolate chips 4 oz Bourbon to make it into a Kentucky Bourbon Pie