Texas Pecan Pie

Line a tart pan with the dough and blind bake at 220°C for 12 minutes. Remove baking beans and return to oven for 5-7 minutes until brown. Reduce oven to 175°C.

Whisk eggs. Add milk, sugar, eggs, flour, chopped pecans and salt and whisk together. Cook the mixture over a low heat while stirring for about 7-8 minutes until it thickens taking care not to overcook or the eggs will scramble. Pour thickened egg mixture into the tart shell and the place a layer of whole pecans on top.

Bake for 30-35 minutes until the tart is firm except for a slight wobble in the center. Remove from oven and allow to cool.

Whip the egg whites until they form soft peaks then continue whipping while slowly adding the sugar to form a meringue. Pipe or spoon over the pie as desired.