Original Pecan Pie

This is the original recipe for pecan pie, and I think it is far superior to the gloopy overly sweet pie we eat now.

1 cup whole milk
1 cup brown sugar
3 eggs
1 TBS Flour
½ cup finely chopped Pecans
1 pinch of salt
1 cup half pecans for topping the pie
1 pie crust

Merengue:
2 Egg Whites
2-3 TBS of fine sugar

Prep:

1. Blind bake the pie in tart pan at 425* for 12 mins
2. Remove foil and bake pie tart for additional 5 to 7 mins OR until bottom of pie starts to brown.
3. Take baked pie out of oven and turn temp to 350, allow pie shell to cool down

Filling:

1. Whisk your eggs.
2. Add milk, brown sugar, beaten eggs, flour, chopped pecans, and salt to a medium sauce pan.
3. Whisk all ingredients to combine.
4. Set saucepan over low heat and gently stir while it warms and begins to thicken. Low and slow is important here, you want a custard not scrambled eggs.
5. After 7 to 8 Mins or thickened pour mixture into pie shell.

Baking

6. Add the half pecans on top of the pie mixture in a decorative pattern.
7. Place pie back in oven for 30 to 35 or just a slit wobble in the center.
8. Once done baking let the pie cool for at least 30 mis.

Merengue

9. Whisk egg whites on medium speed until you start to get soft peaks.
10. Then switch to high speed and the sugar in VERY Slowly.
11. Keep whisking until you have Shiny Stiff Peaks.
12. Either spread or pipe the merengue onto the pie.
13. Return pie to the oven and back for 12 minutes to let the merengue brown.