Ingredients
\nPie Filling
\n1 piece pie crust pastry
\n1\/3 cup light brown sugar packed
\n2 Tablespoons all purpose flour
\n14 ounces sweetened condensed milk
\n3 large eggs at room temperature
\n2 teaspoons vanilla extract
\n2 cups pecans
\nEquipment
\n9-inch Deep Dish Pan
\nMethod<\/p>\n
see continuation on next page<\/p>\n
Method<\/p>\n
Fit your favorite pie crust in a 9-inch deep dish pan. Place it in the refrigerator until ready to use.
\nPreheat oven to 350\u2109. Place a rimmed baking sheet on the bottom rack of the oven to preheat.
\nIf 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.
\nIn a large mixing bowl, stir together the \u2153 cup light brown sugar and 2 Tablespoons all purpose flour. Add the 3 large eggs and mix to combine.
\nStir in the 14 ounces sweetened condensed milk and 2 teaspoons vanilla extract until uniform.
\nAdd the 2 cups pecans and stir to coat. Pour filling into prepared pie shell.
\nBake 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.
\nCool completely to room temperature before transferring to the refrigerator for storage.
\nYour loosely covered pie will stay good in the refrigerator for up to 5 days.
\nNotes
\nThis pie is best served cool, allowing the flavors to meld together. Toasting the pecans is optional but highly recommended for added depth of flavor.<\/p>\n
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