Mix all ingredients together and pour into a greased pie pan. Bake for 45 minutes.
Some people like to reserve whole pecans to put on top of the filling. I don't do that because, in my experience, those whole, unsugared pecans burn long before the rest of the pie is cooked through.I don't really know how some home bakers add those without burning them, unless they cover the whole pie with foil, in which case the pecans won't toast properly. I just had a thought, and that is that maybe they cook the pie for a while covered and then take the foil off for just the last 10 minutes or so. It's possible.But I really don't care that much, and I like the pie better with all the pecans all covered with the rich, sugary filling anyway.