Pecan Pie

• 1 sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes)
• 2 cups firmly packed brown sugar
• 3 tablespoons all-purpose flour
• 6 tablespoons milk
• 3 eggs, room temperature
• 1 tablespoon cider vinegar
• 1 tablespoon vanilla extract
• 12 cup butter, melted and cooled
• 1 12 cups pecan halves

1. Preheat oven to 350 degrees F.
2. Prick pie shell with fork.
3. Bake 10 minutes.
4. Set aside.
5. Decrease oven temperature to 330 degrees F.
6. Combine sugar and flour in large bowl.
7. Stir in milk and beat in eggs, one at a time.
8. Mix in vinegar and vanilla.
9. Gradually stir in butter.
10. Fold in pecans.
11. Pour into pie shell.
12. Bake until puffed and brown, 45-50 minutes.
13. Let cool to room temperature before serving.

sour cream pie crust, brown sugar, allpurpose, milk, eggs, cider vinegar, vanilla, butter, pecan halves

Taken from www.food.com/recipe/pecan-pie-63431 (may not work)