Pecan Pie


(Trisha Yearwood)

325o 55 minutes


1 cup brown sugar, packed

½ cup sugar

2 large eggs

1 cup pecans, chopped

½ cup (1 stick) butter, melted

2 Tbsp milk

1 Tbsp flour

1-1/2 tsp vanilla extract

1 cup pecan halves

1 9” pie shell, unbaked (see Shaker pie crust recipe)
Optional:  Vanilla ice cream or dollop of whipped cream for topping


In a large bowl whisk together brown sugar, sugar and eggs until creamy.

Add the chopped pecans, melted butter, milk, flour and vanilla.  Stir until combined

Pour into pie shell

Arrange the pecan halves on top of the pie in a circular pattern


Check doneness by shaking pan slightly.  The pie should be firm with only a slight jiggle in the center.

It will set more as it cools


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