1 1/2cupspecans lightly chopped, leave a lot whole
Instructions
Preheat your oven to 350°F.
Roll out the pie crust and place in pie plate, crimping the sides all around with fork tines or pinching between your thumb and fingers.
In a medium bowl, beat the eggs until foamy.
Add in the sugars and butter. Mix until the sugars are dissolved.
Add in the flour, cinnamon, salt and heavy cream and vanilla and mix. Whisk until the flour is completely incorporated.
Add in the pecans and mix to coat.
Pour into the prepared pie plate. The pecans will float to the surface and middle. If desired you can place some on top for decoration, just make sure that you dunk them and coat them in the pie mixture, so they don't burn and dry out on top.
Bake the pie for 35-40 minutes—cover the crust if it gets to dark towards the end.
Center will still be jiggly and will continue to set as it cools.