Pecan Pie (No Corn Syrup!)

I love pecan pie! As a kid, I was convinced that I didn't like it, although I never remember actually trying it. Maybe the nuts on top scared me? I don't know, but once I got to college I decided to see what all the fuss was about and give it a try. Wow. Had I seriously been missing this my whole life! Since then I have taken every opportunity to make up for my childhood and eat pecan pie every chance I get. This version is seriously the best I've ever tried! It whips up in one dish, involves no corn syrup, and is perfectly sweet without being over the top. The only problem? Now I can (and will) make this year round... :)

Pecan Pie

Serves 8

1 cup light brown sugar

1/4 cup white sugar

1/2 cup butter

2 eggs

1 tablespoon all-purpose flour

1 tablespoon milk

1 teaspoon vanilla extract

1 cup chopped pecans

1. Preheat oven to 400 degrees

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

3. Stir in the brown sugar, white sugar and the flour; mix well.

4. Last add the milk, vanilla and nuts.

5. Pour into an unbaked 9-in pie shell and bake for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 20 to 30 more minutes, or until done.