Pecan halves are priced much higher than the product known as pecan pieces. You can go easy on your budget without affecting the flavor of this Pecan Pie when you use the pecan pieces.
2 Tbsp butter or margarine
3/4 cup sugar
3/4 cup light corn syrup
1 tsp salt
1 unbaked (9-inch) pie shell
1 1/2 cup pecan halves
1/2 cup whipping cream
1/2 tsp ground nutmeg
Preheat oven to 350°F. Place butter in a microwave-safe dish. Microwave on HIGH for 30 seconds or until melted. Cool slightly.
Beat eggs in a bowl until just blended. Stir in butter, sugar, corn syrup and salt. Pour egg mixture into pie shell.
Place pecan halves in a circular pattern over filling. Bake for 45 minutes or until a knife inserted in center comes out clean. Cover crust with foil toward the end of baking to prevent overbrowning.
Cool pie slightly. Beat whipping cream in a chilled mixing bowl until stiff peaks form, about 5 minutes. Top each serving of pie with a dollop of whipped cream. Sprinkle with nutmeg.
Pecan Pie tip: Minimize cleanup by placing the pie on a baking sheet lined with parchment paper before baking. Drips will fall on the parchment and save cleanup time.