INGREDIENTS
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1 refrigerated pie crust
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4 large eggs
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1½ cups firmly packed light brown sugar
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½ cup butter, melted and cooled to room temperature
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½ cup granulated sugar
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½ cup chopped pecans
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½ cup raisins
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2 tablespoons all-purpose flour
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2 tablespoons milk
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1½ teaspoon vanilla extract
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½ cups whole pecans