Preheat the oven to 425°F and blind-bake the pie crust for 10 to 12 minutes in a pan covered with foil and with pie weights.
Remove the pie weights and foil, and bake the crust for another 6 to 7 minutes, or until it begins to brown.
After baking, remove it from the oven to cool.
Reduce the oven temperature to 350°F while you prepare the filling.
In a separate bowl, beat the eggs.
In a medium saucepan mix the Beaten Eggs, Unsalted Butter, Organic Sugar, Whole Milk, Flour, Ground Nutmeg, Ground Cinnamon, Vanilla Extract, Salt, and Chopped Pecans together.
Heat the mixture on low heat, stirring regularly, until it thickens and resembles oatmeal.
While doing this, the colour will darken significantly.
Pour the mixture into the pie shell, sprinkle with extra pecans for decoration, and bake at 350 F for 32 to 35 minutes.
When the filling has a small wobble, the pie is done.