Old Fashioned Pecan Pie

prepPreheat oven to 425°F / 220°C
prepSet pie crust in baking dish, line with foil, fill with pie weights/baking beans
prepBlind bake 12 min, remove foil and weights, bake additional 6 min until golden, set aside
prepLower oven to 350°F / 175°C
1 pie crust, pre-baked in dish		pour into crust, top with pecan halves	bake 350°F / 175°C, 30–35 min; cool completely	pipe meringue on pie; toast 425°F / 220°C, 5–10 min; serve
1 cup / 235 ml whole milk	combine filling, stir over low heat until slightly thickened
1 cup / 220 g brown sugar
3 eggs
1 Tbsp flour
1/2 cup / 65 g finely chopped pecans
1 pinch salt
pecan halves, to cover top (optional)
2 egg whites	whisk egg whites & salt until foamy	add sugar, whisk to stiff peaks
1 pinch salt (for meringue)
2 Tbsp sugar

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