Condensed Milk Pecan Pie

Method

Fit your favorite pie crust in a 9-inch deep dish pan. Place it in the refrigerator until ready to use.
Preheat oven to 350℉. Place a rimmed baking sheet on the bottom rack of the oven to preheat.
If desired, lightly toast the pecans in a skillet over medium heat. Stir them frequently and remove from the heat when they are fragrant. Set aside to cool.
In a large mixing bowl, stir together the ⅓ cup light brown sugar and 2 Tablespoons all purpose flour. Add the 3 large eggs and mix to combine.
Stir in the 14 ounces sweetened condensed milk and 2 teaspoons vanilla extract until uniform.
Add the 2 cups pecans and stir to coat. Pour filling into prepared pie shell.
Bake on the preheated sheet pan for 25 minutes. Cover the edges of the pie with a pie shield or aluminum foil. Continue to bake for about 10 more minutes, or until the edges of the pie are set and the center has just a little wiggle left.
Cool completely to room temperature before transferring to the refrigerator for storage.
Your loosely covered pie will stay good in the refrigerator for up to 5 days.
Notes
This pie is best served cool, allowing the flavors to meld together. Toasting the pecans is optional but highly recommended for added depth of flavor.