Pecan Pie, Pie series #5

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     I debated whether I should count yesterday's printable as #4 in the pie series.  I decided that I should, so this is #5.  My husband loves Pecan Pie.  I had never made it until he requested it one year, many moons ago.  I was worried that it would be difficult, but it is actually one of the easier pies to make.  Really! After the crust is ready, you can whip this thing up and have it in the oven in about 5 minutes.
      I am not a big lover of nuts.  If I have to have them, pecans are one of the ones I do like a bit.  In pie, after it is baked, the pecans are tender rather than super crunchy.  What I love about this pie is the custard filling that holds all of those pecans in place.  I call it custard for want of a better word.  It has eggs in it, like a custard, but no milk.  It sets as it bakes, so it reminds me of custard.  If it is called something else, please let me know in the comments.  Over the years I have developed this recipe that really fills the pie.  Some recipes that I have tried only seem to fill it half way.  I like a big layer of that "custard". Since it is so full of the filling, it takes a little longer to bake and set, but it is worth the wait.  Besides, the prep time is so short that once it is in the oven, you are free to do other things while it bakes.  So, here is the recipe!
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Here it is piping hot, fresh from the oven. The dish is nice and full.

See that delicious filling? My favorite part.

A little whipped cream makes it perfect!

  Just one warning, pecan is one of the most, if not the most fattening pies you can eat.  Perfect for Thanksgiving! 
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