Carmel Pecan Pie

1 c Brown sugar, firmly packed 2 tb Milk
1/2 c Sugar 1 ts Vanilla extract
1 tb All purpose flour 1 Unbaked pastry shell
1/2 c Butter, melted 1 c Pecans, coarsley chopped
2 Eggs, beaten

Combine sugar and flour, mixing well. Add butter, eggs, milk and
vanilla; stir until well blended. Pour mixture into pastry shell;
sprinkle with pecans. Bake at 325 degrees for 50 minutes or until
set. Makes one 9 inch pie. Randy Rigg

Yields
3 servings