*Recipe from Southern Living
INGREDIENTS:
1/2 package (14.1 oz) refrigerated piecrusts
1 tbsp powdered sugar
4 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup granulated sugar
1/2 cup chopped Dickey Farms pecans
2 tbsp all-purpose flour
2 tbsp milk
1 1/2 tsp bourbon (or vanilla extract)
1 1/2 cups Dickey Farms pecan halves
INSTRUCTIONS:
Preheat oven to 325°F
Fit piecrust into a 10 inch cast-iron skillet; sprinkle piecrust with powdered sugar
Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients.
Pour mixture into piecrust, and top with pecan halves.
Bake at 325°F for 30 minutes. Reduce oven temperature to 300°F, then bake 30 more minutes.
Turn oven off, and let pie stand in oven, with door closed for 3 hours.
Enjoy!
