Special thanks to: DM, Midland, MI Servings: 8 Directions: 1 Cup Surratt Farms PECANS- Chopped or broken into pieces 1 Cup Brown sugar 1/2 Cup White sugar 1 t Vanilla 2 Eggs - beaten 1/2 Cup Butter - melted 1 T Flour 1 t Milk Blend together all ingredients in a large bowl, and pour into a prepared pie crust. I cover the crust edge with foil for the first 25-30 minutes to keep it from getting too dark. Bake in 325 - 350 degree oven for 45 - 50 minutes, or until a toothpick comes out clean. Let cool on cooling rack. Special Notes: NOTE: In my first submission, I neglected to mention Chopping or breaking the pecans. So, that is in this one. My mother acquired this recipe while living in Georgia, and I have been baking it for years. It's super easy, has a marvelous flavor and is a big favorite of my family and friends. With no corn syrup it is a healthier pie, has more texture, and the pecans don't all float to the top. Also, I found that in our oven, 350 degrees is a little too hot.