Texas Pecan Pie

Ingredients

• 1 unbaked pie crust
• 1 cup whole milk
• 1 cup brown sugar
• 3 eggs, beaten
• 1 tablespoon flour
• ½ cup finely chopped pecans
• Pinch of salt
• Pecan halves for a top layer
• Meringue topping: 2 egg whites, 2–3 tablespoons sugar

Instructions

1. 1

   Blind-bake the pie crust, then reduce oven to 350°F.

2. 2

   Gently cook the filling (milk, brown sugar, beaten eggs, flour, chopped pecans, salt) on the stovetop over low heat, stirring constantly so the eggs don’t scramble. Do not boil.

3. 3

   Pour the filling into the cooled blind-baked crust.

4. 4

   Arrange pecan halves in a layer on top.

5. 5

   Bake for 30–35 minutes until just set.

6. 6

   Make the meringue: beat 2 egg whites with 2–3 tablespoons sugar until stiff peaks form. Dollop over the pie.

7. 7

   Bake an additional 12 minutes until the meringue is golden, or use a kitchen torch to brown it. Cool before slicing.