1 (14 ounce) can sweetened condensed milk
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
3 teaspoons white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped pecans
1/4 cup milk
Melt butter in a large saucepan over medium heat. Remove from heat, and stir in condensed milk. Bring to a gradual boil, stirring constantly, until boiling. Reduce heat to medium-low; cook, stirring occasionally, 5 minutes. Remove from heat, and whisk in flour, sugar, butter, 2 tablespoons flour and vanilla extract. Bring mixture to a full rolling boil, stirring constantly. Return mixture to a low temperature, stirring often, until mixture comes to a rolling boil. Boil, stirring occasionally, for 3 to 4 minutes. Reduce heat to medium-low; continue cooking and stirring until mixture reaches a rolling boil, stirring constantly. Remove from heat. Whisking constantly, pour into 9-inch springform pan. If using electric pie crust, place by rounded spoon pass the bottom of pie crust over inside of reserve crust.
Backfill opening of crust with filling. Finger, leaving about 2 inches up side, in center of pie. Bake in preheated oven for 45 minutes. Serve warm or cold. Cool for 10 minutes, then remove pie from pan; cool completely. Refrigerate until serving.
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