For the crust: Line a pie tin with the dough and blind bake. If using a deep dish pie tin, double the filling ingredients. To blind bake, line the dough with some foil, then add pie weights and bake at 425°F (220°C) for 12 minutes. Remove the foil and weights and return it to the oven for 5 to 7 minutes, or until the edges and bottom start to brown. Let it cool completely.

For the filling: Reduce the oven temperature to 350°F (175°C). In a saucepan, whisk together the milk, sugar, eggs, flour, chopped pecans, and salt. Cook over low heat, stirring constantly, for 7 to 8 minutes, or until slightly thickened. Pour into the cooled pie shell. Add a layer of pecan halves on top of the filling. Bake for 30 to 35 minutes, or until there's just a slight wobble in the center. Set the pie on a wire rack to cool completely.

For the meringue: Beat the egg whites on medium speed until soft peaks form. Switch to high speed and slowly add in the sugar. Beat until shiny, stiff peaks form. Spread or pipe the meringue on top of the pie. Return the pie to the oven and bake for about 12 minutes, or until the meringue browns.