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1
Bake piecrust according to package directions. Cool on a wire rack.
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2
Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Set aside.
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3
Whisk remaining 1 cup sugar and next 3 ingredients in a small bowl. Whisk together egg yolks and milk in a separate bowl.
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4
Melt butter in a 2-quart heavy saucepan over medium heat. Add sugar mixture to melted butter, whisking until blended. Gradually whisk in milk mixture. Cook, whisking constantly, until mixture is thickened and bubbly.
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5
Remove from heat. Add chocolate morsels and vanilla, stirring until chocolate is melted. Stir in pecans. Cover and keep warm.
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6
Pour hot filling into piecrust. Spread meringue over hot filling, sealing to edge of pastry.
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7
Bake at 375u00b0 for 12 minutes or until golden. Cool completely on a wire rack. Store in refrigerator.
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8
*For testing purposes only, we used Pillsbury Pet-Ritz frozen piecrust.
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9
Tip: To avoid flattening out the meringue when you spread it on the filling, spoon meringue onto filling in large dollops; carefully connect the dollops with a light swirling motion.
