Every Georgia girl has a trusted pecan pie recipe if she knows what’s good for her! This one came from a great family friend in Monticello named Betty Maxwell.

　　

Ingredients

serves 8

　　1 cup light brown sugar, packed

　　1/2 cup granulated sugar

　　2 large eggs

　　1/2 cup (1 stick) butter, melted

　　1 1/2 teaspoons vanilla extract

　　2 tablespoons milk

　　1 tablespoon all-purpose flour

　　1 cup chopped pecans

　　1 9-inch deep-dish pie shell, unbaked, or homemade pastry (page 182)

　　1 cup pecan halves

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

To make the filling, beat the sugars with the eggs in an electric mixer until creamy, about 5 minutes. Add the melted butter, vanilla, milk, flour, and chopped pecans. Pour the mixture into the shell. Arrange the pecan halves on top of the pie in a circular pattern.

　　

Step 3

Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm, with only a slight jiggle in the center. It will set more as it cools. Serve warm, topped with vanilla ice cream, or at room temperature with a dollop of whipped cream.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.