pecan pie

From https://www.tastinghistory.com/recipes/pecanpie

Crust

Your favorite pie dough

Filling

1 cup (235 ml) whole milk

1 cup (220 g) brown sugar

3 eggs, beaten

1 tablespoon flour

1/2 cup (65 g) finely chopped pecans

A pinch of salt

Pecan halves, for a layer on top of the filling*

Meringue

2 egg whites

2 to 3 tablespoons castor sugar

Instructions:

For the crust: Line a pie tin with the dough and blind bake. I used a tart tin, which worked well for this amount of filling. If you’re using a deep dish pie tin, double the filling ingredients. To blind bake, line the dough with some foil, then add pie weights and bake at 425°F (220°C) for 12 minutes. Remove the foil and weights and return it to the oven for 5 to 7 minutes, or until the edges and bottom start to brown. Take it out of the oven and let it cool completely.

For the filling: Reduce the oven temperature to 350°F (175°C).

In a saucepan, whisk together the milk, sugar, eggs, flour, chopped pecans, and salt. Set it over low heat and gently stir. Be sure to do this over low heat because we want the eggs to thicken the mixture into a custard, not scramble. Cook, stirring constantly, for 7 to 8 minutes, or until it’s slightly thickened. Pour into the cooled pie shell.

*Add 1 tsp vanilla and 2 tablespoons bourbon for additional flavor.

Add a layer of pecan halves on top of the filling in whatever pattern you wish. 

Bake for 30 to 35 minutes, or until there’s just a slight wobble in the center. 

Set the pie on a wire rack to cool completely.

For the meringue: Using a very clean and dry bowl and very clean and dry beaters or whisk, beat the egg whites on medium speed until you get soft peaks. Switch to high speed and slowly add in the sugar. Beat until you get shiny, stiff peaks.

Spread or pipe the meringue on top of the pie in whatever design you like. Return the pie to the oven and bake for about 12 minutes, or until the meringue browns. 

Serve it forth.