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Ingredients:
1 cup brown sugar
1/2 cup granulated sugar
1 tablespoon flour
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1/2 cup (1 stick) melted butter
pecans
1 unbaked pie shell
Preparation:
Heat oven to 350 degrees. Mix together sugars and flour. Beat in eggs, milk, vanilla and butter (I use a wire whisk). Add about 1/2 cup chopped pecans to batter. Pour into unbaked pie shell. Arrange pecan halves on top of filling (or sprinkle many chopped pecans on top). Bake 40-50 minutes or until a knife comes out clean.
Note:
Cover the crust with foil so it doesn’t get too brown. This is the pecan pie recipe my Mother always made, and it’s the only one Nan, Sylvia, and I make. I don’t care for any other pecan pies. Most of them are too syrupy for my taste. This is actually more like a chess pie with pecans in it. The original recipe doesn’t call for any pecans in the batter, but just on top. I’ve found that I like having pecans in the batter. It makes for a better consistency.
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