Pecan Pie, best eaten after Thanksgiving
1 C brown sugar, packed
1/2 C granulated sugar
1 tbl flour
2 eggs
2 tbl milk
1 tsp. vanilla
1/2 c. butter, melted
1 c. coarsely chopped pecans (leave some whole for top of pie)
Mix sugars and flour.
Beat in eggs, milk, melted butter, vanilla.
Add pecans.
Pour into already made pie shell (do not parbake!)
Carefully place whole pecans on top.
Bake at 375° for 40 minutes.
Serve with fresh whipped cream or vanilla ice cream.
Makes a great after Thanksgiving breakfast. Especially with ice cream.
