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This recipe was tried by Mrs. r_d today for a dinner with friends and came out great! From SouthernLiving magazine, not just another pecan pie recipe, this one uses no Karo syrup and is cooked in an iron skillet and is not grossly over sweet as most are. A very unique pie and a definate keeper. I hope the formatting copies and pastes right. Oh, She did substitute the vanilla for the bourbon.

Utterly Deadly Southern Pecan Pie
Ingredients
1/2 (14.1-oz.) package refrigerated piecrusts
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*
1 1/2 cups pecan halves

Preparation

1. Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet; sprinkle piecrust 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.
• *Vanilla extract may be substituted.