In article ,
Mary O'Neill wrote:

My mom was given a bunch of pecans and she wants to make a pie.
The only recipe I tried didn't turn out. We need a tried and true recipe
if anyone has one.

To stay on topic, I'm making my husband a quilt. It's the first one I've
made him, but not the first time I've sewn for him This is the first
quilt I've made in two years. Been ho hum about sewing over that time.
I've only been mending. I feel good about this though and have bought
even more fabric to add to my "To Do" list.

This is our favorite. It's from Cooks Illustrated magazine.
Unfortunately, there site requires a fee to see the recipe. But,
someone posted a very abbreviated version online

http://www.richphelan.com/recipes/pecanpie.htm

You want to pre-bake the pie shell before starting that's why the recipe
in step three says "warm" because the shell will be warm still by the
time you pour in the filling.

If you like a pretty pie, you can certainly top the pie with whole
pecans after pouring in the filling rather than having all the nuts
chopped.

The heating of the filling is really the secret to a nicely jelled pie
rather than one that runs all over your plate.

marcella