5-Layer Homemade Pecan Pie
Tip: To make a ruffled checkerboard design for your pie crust, press the dough into the pan and use scissors to trim the edge flush with the rim. Make 3/4-inch snips evenly around the border and fold in every other flap of dough.
To make ahead: Refrigerate, loosely covered, for up to 2 days.
Equipment: 9-inch pie pan (not deep-dish), parchment paper
3 fat, 1 1/2 other carbohydrate, 1 starch