• Filling
    • 1 cup whole milk, (235 ml)
    • 1 cup brown sugar, (220 g)
    • 3 eggs
    • 1 tablespoon flour
    • ½ cup chopped pecans, (65 g)
    • pinch salt
    • whole pecans, for the top
  • Meringue
    • 2 egg whites
    • 2–3 tbsps fine sugar, depending on the size of the eggs


1. Line a 9" tart tin with pie crust, and blind bake it. Turn oven down to 350˚F.
2. Filling: In a medium sauce pan whisk the eggs, then add milk, sugar, flour, pecans, and salt, and whisk to combine. Set over low heat and gently stir while it warms and begins to thicken. After about 7 or 8 minutes, once it's thickened just a bit, pour it into the pie shell. Place whole pecans on the top, and put into the oven. Bake for 30–35 minutes until there's just a slight wobble in the center. Allow to cool.
3. Meringue: Once the pie is cooled, whisk the egg whites on medium speed until you get soft peaks. Switch beater into high gear and slowly add in the sugar. Continue to whisk until you get shiny, stiff peaks. Top the pie as you see fit, then put it into a 350˚F oven for about 12 minutes to let the meringue brown.


Max Miller


8 servings




North American : United States : Southern