- 1 9-inch pie crust, homemade or store-bought
- 1 cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup Challenge Unsalted Butter, melted
- 2 large eggs
- ¼ teaspoon salt
- 1 Tablespoon all-purpose flour
- 1 Tablespoon milk
- 1 teaspoon vanilla
- 1 cup chopped pecans
1Preheat oven to 400°F.
2Place pie crust in pie pan and crimp edges as desired. Store in the fridge.
3Whisk together both sugars, melted butter, salt, eggs, flour, milk, and vanilla until smooth. Stir in pecans and pour in prepared crust.
4Cover edges of pie crust with foil or a pie crust shield. Bake for 10 minutes, then reduce the heat on the oven to 350°F and bake an additional 30-40 minutes, or until the middle is only slightly jiggly and the edges are set. Cool completely before slicing.
!Make the pie according to the directions and let it slightly cool. Cover it with foil and place in the refrigerator. Take out 10-15 minutes before serving. Once made, it can be stored in the refrigerator for up to 1 week.