1/2 (14.1-oz.) package refrigerated pie crusts
1 tablespoon powdered sugar
4 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup granulated sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons milk
1 1/2 teaspoons bourbon (can substitute vanilla extract)
1 1/2 cups pecan halves

1. Preheat oven to 325. Fit pie crust into a 10-inch cast-iron skillet; sprinkle pie crust with powdered sugar.

2. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.

3. Bake at 325 for 30 minutes; reduce oven temperature to 300, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.

Southern Living