Place the eggs in a large mixing bowl. Using a whisk, whip the eggs to break them up. Add the remaining filling ingredients one at a time, whisking after each addition.
Using a pastry brush, brush the inside of the pie shell with 2 teaspoons whole milk. Sprinkle with the remaining one teaspoon of sugar. Fill pie shell with the pecan halves. Pour the filling over the pecans.
At this point, the pie can either be frozen or baked immediately. Baking from frozen state – Preheat oven to 325 degrees. Bake for approximately 1 hour and 15 minutes to 1 hour and 30 minutes. The pie should no longer be liquid (or wavy when shaken slightly) in the middle. The pie will firm up a little more as it cools.
Baking immediately – Preheat oven to 350 degrees. Bake the pie for approximately 50 minutes to one hour. The pie filling in the center should no longer be liquid (or wavy when shaken slightly) in the middle. The pie will firm up a little more as it cools.
TIP – To make sure you don’t spill any of the filling, place the pie crust with the pecan halves on a sheet pan. Place pan in the middle rack of the preheated oven (slightly pulled out so you have access to it) and pour the filling over the nuts. The filling is less likely to spill.
If the crust edge seems to be browning too quickly, remove pie half way through baking and put foil around the crust edge. Place pie back in oven and finish baking pie.
Makes one 9-inch pie.