Bailey's pumpkin pecan pie in a shortbread cookie crust.

Recipe: bailey's pumpkin pecan pie in a shortbread cookie crust.  Crust recipe is a few post down.
Ingredients
Pecan pie layer:
2 eggs
4 tbls butter, melted
1/3 cup corn syrup
1/4 cup brown sugar
1 cup pecan chips

Whisk all ingredients together then pecans and set aside.
Preheat oven to 325°

Bailey's pumkin pie layer:

2 eggs
3/4 cups pumpkin puree
6 tablespoons brown sugar
1/2 tsp pumkin spice
1/4 cup evaporated milk
3 tbls bailey's original Irish cream creamer

Whisk all ingredients together and pour into the pie and bake for 10 mins  Remove pumpkin pie and spoon pecan pie mixture over and around.
Bake for 50-55 minutes or until pie is fully baked. And let cool.  Meringue:
4 egg whites (be sure to avoid yolks getting in)
1 1/2 cups granulated sugar

Combine sugar and egg whites in the bowl of a stand mixer set over a medium saucepan of simmering water.

Whisk until sugar dissolves completely.
Transfer bowl to mixer, and whisk (whisk attachment) until stiff glossy peaks form. Dollop meringue onto pie, and spread in a swirling motion.

Use a handheld kitchen torch at a 90 degree angle 3-4" from suface of meringue. Move back and forth until meringue is browned. If u dont own a torch the broiler will do just fine.