PECAN PIE

Pecan Pie image

Yield serves 8

Number Of Ingredients 10

Ingredients

1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1/2 cup (1 stick) butter, melted
1 1/2 teaspoons vanilla extract
2 tablespoons milk
1 tablespoon all-purpose flour
1 cup chopped pecans
1 9-inch deep-dish pie shell, unbaked, or homemade pastry (page 182)
1 cup pecan halves

Steps:

Preheat the oven to 325°F.
To make the filling, beat the sugars with the eggs in an electric mixer until creamy, about 5 minutes. Add the melted butter, vanilla, milk, flour, and chopped pecans. Pour the mixture into the shell. Arrange the pecan halves on top of the pie in a circular pattern.
Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm, with only a slight jiggle in the center. It will set more as it cools. Serve warm, topped with vanilla ice cream, or at room temperature with a dollop of whipped cream.

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