Utterly Deadly Southern Pecan Pie

1 unbaked pie crust
4 eggs
1/2 c (1 stick) butter, melted and brought to room temp.
1 1/2 c brown sugar
1/2 c sugar
2 tbsp. flour
2 tbsp. milk
1 1/2 tsp. vanilla*
1/2 c chopped pecans
pecan halves to cover the top

Beat the eggs until foamy, add the melted butter. Stir in sugars & flour. Mix well. Add milk, vanilla, and chopped pecans.

Dust your pan with powdered sugar, then place the crust in the pan. Shape the edges and dust the bottom with a tablespoon of powdered sugar, this will help absorb any extra grease from the pie. Pour the filling into the crust and top with pecan halves. Cover the crust with foil to prevent burning.

Bake at 325 degrees for 30 minutes, then turn the heat down to 300 degrees and bake for another 30 minutes. Turn off the oven and allow the pie to cool several hours or overnight before removing. It is easiest to cut at room temperature.

*you may also use bourbon or other flavoring instead of the vanilla.

Also I wanted to add that this recipe works perfectly in a standard 9" pie pan. I was running out of pie pans so I used my 10" cast iron skillet. I wrapped the bottom in foil to prevent the crust from being overcooked.