Stir together brown sugar and flour until no lumps. (Use a wire whisk or fork to mix this recipe - no mixer necessary!) Add the remaining ingredients - minus the pie curst and pecans - and stir.
Place 1 to 1/2 cups of pecans on the bottom of a pie crust.
Pour filling over the pecans. Place aluminum foil strips over the outside rim of pie crust to prevent over cooking.
Bake in preheated 325*F oven for about 45 minutes, or until puffed. I usually turn the oven off and leave the pie set for about 5 minutes before removing. This isn't necessary, but the pie usually remains puffed. Tastes the same, but looks better!
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