Perfect Pecan Pie

If you're looking for a last minute, hail-mary but still a gold medal Thanksgiving dinner dessert, look no further. This is it.
I've had my fair share of bad pecan pies. Too gelatinous. Too much goop. Not enough pecans. Burnt pecans. Too sugary. Gritty. If I weren't so stubborn and persistent, this pie would have been forgotten long ago.

BUT ONTO THE GOOD STUFF.

This pie is a crowd-pleaser, to say the least. I brought it into work today with some homemade cinnamon-vanilla bean whipped cream and the masses were happy. I normally don't like whipped cream, especially out of an aerosol can or cool whip, but homemade whip cream and I can tolerate each other.

I was going to make an apple-cranberry pie, but I got home late last night and didn't want to stay up to the early hours of the morning, so this one bowl wonder was perfect. I did make the pie crust this time, still working on the recipe, so feel free to use your own or even the Pillsbury roll and go premade pie crust.

This is an exception pie that pairs well with whipped cream, vanilla ice cream, red wine, apple cider, an old-fashioned, chai tea, coffee, or ice cold milk.

Pecan Pie
Ingredients
1 9 inch pie shell, not baked
1 cup brown sugar
1/2 cup cane sugar
2 eggs
3 tablespoons milk
1 1/2 teaspoons vanilla bean paste (or vanilla extract)
1 stick butter, melted and cooled
2 1/2 tablespoons all-purpose flour (cornstarch for gluten free)
2 cups chopped pecans
Pecan halves

Directions
Preheat your oven to 325 degrees Fahrenheit with a rack in the middle of the oven.
Roll your pie dough out and place into a 9 inch pie shell, and crimp edges.
Combine brown sugar, cane sugar, eggs, milk, vanilla bean paste, butter, and chopped pecans in a large bowl. When everything is mixed together, pour into your prepared pie crust. Top the pie with pecan halves as you'd like. Bake for 55 minutes or until center jiggles slightly in the center.
Let it set or chill overnight. Best served warm