• Cooking Time: 1 hour
• Servings: 10
• Preparation Time: 15 minutes
• Crust:
• 2 c flour
• 1/2 t salt
• 1/2 c oil (canola, vegetable, etc)
• 1/4 c milk
• Filling:
• 2 1/2 eggs (seriously, get a bantam egg or estimate)
• 10 T butter (one stick plus 2T)
• 1 1/4 c brown sugar
• 1/4 rounded c white sugar
• 1 rounded T flour
• 1 T milk
• 1 1/4 t vanilla
• 2 c pecans (reserve 1/4 c for the top)

1. In a medium mixing bowl, beat eggs until frothy
2. Warm butter until just melted (but NOT hot!)
3. Slowly pour butter into the mixing bowl while beating the eggs
4. Stir in the sugars, flour, milk, and vanilla
5. Let this sit while preparing the pie crust
6. Grab a nine-inch deep dish pie plate. You can try using a non deep dish pie plate but it might overflow unless you cut back on the pecans...
7. Dump all the pie crust ingredients in the middle
8. Stir with a sturdy spoon until the mixture comes together, then knead lightly with hands until it forms a ball
9. Press the ball of dough into the plate to form a crust
10. If cracks form, add a bit more milk and re-knead to form the ball and try again
11. Return to the mixing bowl. Add most of the pecans to the mixture but keep out about 10-15 nice looking halves for decoration
12. Pour filling into the prepared pie crust
13. Gently place the reserved pecan halves on top so they don't sink
14. Bake in preheated 300-degree oven for 45 minutes minimum. It is done when the top is puffy, brown, and beginning to crack. If you have a thermometer, the interior temperature you want is 195 degrees.

This is the easiest and most delicious pecan pie recipe ever! You make the crust in the pie plate and only a single bowl is left for cleanup. It looks impressive and no one knows how easy it was.