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about 4-5 minutes, stirring often, until the butter turns brown
and fragrant. Slowly pour butter into the sugar mixture, and
whisk to combine. Stir in chopped pecans, then pour filling into
the prepared pie crust.
If desired, line the top of the filling with extra pecans.
Bake for about 50-60 minutes, or until the filling is set. If the edges
of the crust begin to turn too brown, briefly remove the pie from
the oven and cover the crust with a
or loosely wrap
with aluminum foil, then return to the oven.
Once the filling is set, remove the pie and let cool completely on
cooling rack, 3 to 4 hours, before slicing.