In large mixing bowl, combine sugars, flour, and salt. Stir until thoroughly combined.
In separate bowl, stir and combine butter, vanilla, milk, and eggs.
Add egg mixture to sugar mixture and stir until blended together.
Fold in pecans.
Pour into unbaked pie shell and bake 40-50 minutes until browned and center is set.
Notes
Storage instructions: This pecan pie will stay good for five days, in an air-tight container. Or, freeze it for up to 3 months. Wrap and seal it with plastic wrap, then store it in your freezer.
Used chopped pecans to make it easier to slice, if desired.