This is far different from the pie usually served at Thanksgiving and Christmas.
- 1 blind-baked crust (425 for 12 minutes, remove the weights, and bake 5-7 minutes more, allow it to cool)
Filling:
- 1 cup whole milk
- 1 cup brown sugar
- 3 eggs
- 1 tbsp flour
- 1/2 cup finely chopped pecans plus more to decorate
- pinch of salt
After blind baking and cooling the crust, in a pot on LOW on the stove, cook the filling until thick (around 7-8 minutes) and pour into the shell.
Bake at 350 for 30-35 minutes.
Top with meringue and brown in oven at 350
Meringue:
- 2 egg whites
- 2 tbsp sugar
Whip to stiff peaks and dollop on top before browning.