1/2 (14.1-oz.) package refrigerated pie crusts
1 tablespoon confectioners sugar (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 pecans
2 tablespoons all-purpose flour
2 tablespoons milk
1 1/2 teaspoons bourbon, OR, pure vanilla extract
1 1/2 cups pecan halves


Preheat oven to 325 degrees F

Fit pie crust into a 10-inch cast-iron skillet. Dust the pie crust with confectioners sugar.

In a large mixing bowl, whisk eggs until foamy. Whisk the brown sugar into the eggs and then whisk in the next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.

Bake for 30 minutes. After 30 minutes, reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours. To die for!! Serve with fresh whipped cream, a la mode or put it over the top with some chocolate or caramel sauce.

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