Custard Pecan Pie

This was the hit recipe at our Thanksgiving table. Set your alarm clock early, because like all pies, you need to make it the same day you are serving it. Pie crust just does not keep well. Chill this at least 4 hours before serving. A great new take on the traditional pecan pie.


1  (9 inch)  pie crust, unbaked
2  cups  light brown sugar
1  Tbs  all purpose flour
1/2  cup  melted butter
1  cup  evaporated milk
1  tsp  vanilla extract
3  eggs
1  cup  hand chopped pecans
Whole pecan halves (enough to cover the entire top of pie)

Combine brown sugar, flour, butter, vanilla, milk, and eggs. Stir in chopped nuts. Pour into a prepared pie crust. Arrange pecan halves on top. Bake @350° for 35-40 minutes, or until filling is golden and set.