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Preheat the oven to 325 degrees F. In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 55 minutes. Serve warm or at room temperature.
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying