Southern Pecan Pie with Spice Crust

In the early 1980s, my New York Restaurant school colleague Bob Posch shared this recipe. I used it at the school and in my Total Heaven Baking Company that produced pastries and desserts for New York City restaurants. This pie was one of our biggest sellers. One Thanksgiving, when we knew we’d be swamped with orders, we made 300 pecan pies the week before and froze them. We tasted them after they had been defrosted and reheated, and there was no difference between those an