Preheat oven to 425º. Prepare your favorite pie crust. (It seems everyone has a favorite recipe! The only thing I recommend specifically is a glass 9.5 inch pie pan with at least 1.5 inch depth.) After preparing crust in pan, set aside.

In a large bowl, combine all ingredients but pecans. Whip together until smooth. Add pecan halves and chopped pecans. Pour into pie shell and cover with tinfoil

Bake 12 minutes at 425º. Lower oven temperature to 350º and bake for 15 minutes. Remove foil and bake an additional 15 minutes. Test your pie with a jiggle, center should not move too much. If necessary, bake an additional 2-3 minutes.

Best enjoyed slightly warm with vanilla ice cream and perhaps a bit of caramel sauce.