CREAMY PECAN PIE WITH MERINGUE

3/4 Cup Sugar
3 Tablespoons Flour
1/2 Teaspoon Salt
3 Egg Yolks, save the whites
1 Cup Whole Milk
2 Tablespoons Butter or Marg.
1 Cup Pecans, chopped
1 Baked 9-inch Pie Crust

Meringue:
3 Egg Whites
6 Tablespoons Sugar

Combine the sugar, flour and salt in a medium saucepan and sit aside. In a separate bowl beat the egg yolks. Slowly add the milk to the eggs. Add the egg mixture to the dry ings. in the saucepan wisking to combine. Add the butter and cook over med. heat, stirring constantly until thickened. Cool completly and add the pecans. In another bowl beat the egg whites until foamy, adding the sugar 1 Tablespoon at a time until it is stiff. Fold half of the meringue into the cooled custard and then pour the custard into the baked and cooled pie shell. Spread remaining meringue over the filling, sealing to the edge of the crust. Brown in the oven at 350 for 10 minutes. Best if eaten the next day to allow flavor to combine.