Barry's Pecan Pie

(originally from Family Circle, but modified by Barry Gold)

There are two common kinds of pecan pie: one is basically a shoo-fly pie with pecans added, the other is butterscotch with pecans added. This is the second: brown sugar, butter, milk, and pecans, plus eggs and flour to hold it together.

Ingredients

• 1 cube of butter or margarine
• 1 cup light brown sugar
• 1/2 cup white sugar
• 1 tablespoon flour
• 2 large eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup chopped raw pecans (no salt)
• 1/2 cup whole raw pecans (no salt)
• 9" pie crust, according to your favorite recipe

Directions

Melt butter/margarine. Mix together everything except for pecans and pie crust, adding the butter last. Using a hand egg beater beat this until it's frothy. Stir in the chopped pecans and pour into the crust. Arrange the pecan halves on top. Bake at 375 degrees for 40-45 minutes. When it's cool enough to touch, spread another 1/2 teaspoon of vanilla extract on top of it. Serve by itself, or with whipped cream or ice cream.