Follow these steps for perfect results
pie shell
unbaked
pecans
shelled
butter
softened
brown sugar
packed
eggs
large
cream
heavy
vanilla extract
Preheat oven to 325 degrees F (165 degrees C).
Place pecans evenly in the unbaked pie shell.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the cream and vanilla extract until combined.
Pour the filling over the pecans in the pie shell.
Bake for 60 minutes, or until the filling is set and the crust is golden brown.
Let cool completely before serving.
Expert advice for the best results
Use a store-bought or homemade pie crust. For a deeper flavor, toast the pecans before adding them to the pie.
Cover the edges of the pie crust with foil during the last 15 minutes of baking to prevent burning.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve warm with a scoop of vanilla ice cream or whipped cream.
Serve with coffee or tea
Top with whipped cream or ice cream
Pair well with dessert
Discover the story behind this recipe
Traditional holiday dessert
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