4 eggs
2 cups sugar
2 heaping tbsp. flour
2 cups milk
1 tbsp. butter
1 or 2 cups pecans

In a heavy cast iron skillet, brown 1 1/2 cups of white granulated sugar - this means careful "browning" (watching the white sugar change color).

In a double boiler, combine milk and remaining 1/2 cup of sugar and heat until steam is rising, then add to the browned sugar.

In a separate bowl, beat the eggs slightly, adding several tablespoons of hot liquid from the double boiler into the eggs (to temper the eggs so they won't scramble), then slowly stir the egg mixture into the double boiler.

Stir and cook to a thick custard and fill a pastry shell, already cooked (may use store bought or your own home made baked crust).

Pecans are added to the custard. Delicious!

Note: The custard is cooked on the stove in a double boiler; be sure to cook it long enough for it to coat the back of a spoon. If the custard is not cooked enough (about 185°F) the pie will not set up! The crust is baked before the filling and the pecans are added. The pie needs no further cooking.

Refrigerate before serving.

Submitted by: Belle