Pre-heat oven to 350 degrees.
Line 4 individual pie tins with pie crust, rolling any rough edges inward so that edges of the crust are even. Refrigerate until ready to fill.
Beat eggs on high until light and foamy. Stir in melted butter until combined. Add both sugars and flour and mix well. Add milk and vanilla and mix until fully combined.
Sprinkle pecans evenly over pie crusts. Mix filling with a fork just before pouring to insure that brown sugar has not gathered in the bottom of the bowl. Pour filling over pecans until about ¼ inch remains from the top of the crust. Tap each pie tin lightly on the counter to remove air bubbles.
Bake pies for 15 minutes covered with foil to prevent burning. Remove foil and continue to bake until cooked through – 20-25 minutes. Keep a close eye on the pies towards the end of baking to insure that they do not burn – you will know they pies are done if the surface of the filling begins to crack. Cool pies completely and serve at room temperature.