2 cups light brown sugar
1 cup water
1 tablespoon butter
3/4 cup all purpose flour
3/4 cup milk
3 egg yolks
1 teaspoon vanilla
1 (9-inch) baked pie crust
pecan halves for garnish

In a medium saucepan, bring brown sugar, water, and butter to a boil over medium-high heat; cook 3 to 5 minutes, stirring occasionally.

In a medium bowl, combine flour, milk and egg yolks; mix well. Slowly stir milk mixture into boiling mixture, stirring constantly for 3-5 minutes. Remove from heat and stir in vanilla.

Let cool for 5 minutes, then pour into baked pie crust and garnish with pecan halves if desired. Let cool for 30 minutes longer, then cover with foil and refrigerate for at least 8 hours or overnight before serving. Even better served with a scoop of vanilla ice cream and drizzled with caramel sauce.

*Recipe from