Evie's Pecan Pie (without corn syrup!)

This version of the traditional Christmas pecan pie is so much better than the sicky-sweet, artificial taste imparted by the ones made with corn syrup. Yum!

Ingredients:
unbaked 9-in (NOT deep dish) pie shell from your favorite recipe

1 C dark brown sugar
1/4 C white sugar
1/2 C butter, melted
2 eggs
1 Tbsp all-purpose flour
1 Tbsp milk
1tsp vanilla
1 C+ hand-broken pecan pieces

Preheat oven to 400 degrees.

In a large bowl, beat eggs until foamy, then stir in melted butter.

Stir in sugars and flour; mix well.

Add the milk, vanilla, and nuts.

Pour into the unbaked 9-in (NOT deep-dish) pie shell.  (You can double the filling and make this is a deep-dish pie plate if you like.)

Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30-40 minutes or until done.  Partway through, you will need to cover the crust--and maybe the whole pie--with aluminum foil or an aluminum pie crust cover, to prevent over-browning. 

NOTE: This year for Easter (2015) Evie used this same recipe to make a peanut pie. It's delicioys that way, too. Just be sure to chop the peanuts, or it's a little too big-chunk nutty!

And don't forget it's NOT a deep-dish recipe. Double the filling if you want to maje a deep-dish pie.