2 Eggs
6 Tablespoons Butter, melted
1 Cup Brown Sugar
1/4 Cup White Sugar
1 Tablespoon Flour
1 Tablespoon Milk
1 Teaspoon vanilla extract
1 Cup Pecan Halves
Crust for a 9-inch Pie
Whisk eggs in a medium-sized bowl until frothy, about 4 minutes. Slowly drizzle in melted butter, while whisking.
Add brown sugar, white sugar, flour, milk, and vanilla and stir just until combined.
Pour the mixture into a prepared pie crust, leaving about 1/2 cup in the mixing bowl. Arrange the pecan halves in concentric circles on the top of the filling. Spoon the remaining pie filling over the pecan halves, trying to cover each one.
Bake at 400° for 10 minutes then reduce heat to 325°. Bake for 30 minutes and then turn off the oven and crack the oven door, using a wooden spoon or other utensil to keep the door slightly ajar.
Allow the pie to cool in the oven for 20 minutes, then remove to the counter and allow to cool completely before serving.