1frozen unbaked deep-dish 9-inch pie shellthawed, or 2 frozen regular unbaked 9-inch pie shells*
Optional: Whipped cream, whipped topping or vanilla ice cream for serving
Preheat the oven to 300 degrees F.
Combine the melted butter, flour, brown sugar, eggs, vanilla, salt, and milk in a large bowl and mix well.
Pour the pecans into the pie shell and spread out evenly.
Pour the syrup mixture evenly over the pecans. Place on a baking sheet and bake for 60 minutes or until the filling is set.
Cool completely and serve.
To roast the pecans, spread them out on a rimmed cookie sheet and roast them in a 350-degree oven for ten minutes. This recipe makes two regular size pies. I only had one deep-dish pie shell, which I used, and I put all of the pecans in it. If you use a deep-dish pie shell, you will have a small amount of custard left over.If you use two regular pie shells, divide the pecans evenly between the pies and divide the custard evenly between the two as well.