Custard Pecan Pie Recipe

3 eggs, separated
1/8 tsp. salt
1/4 c. plus 2 tbsp. sugar
1/2 tsp. vanilla extract
1 c. sugar
2 tbsp cornstarch
1 c. milk
1 c. chopped pecans, toasted
1/4 c. butter or margarine
1 (9") baked pastry shell

Combine egg whites and salt in a mixing bowl; beat until foamy. Gradually add 1/4 c. plus 2 tbsp. sugar, 1 tbsp. at a time, and vanilla, beating until stiff peaks form. Set aside.

Combine 1 c. sugar and cornstarch in aheavy saucepan. Beat egg yolks lightly in a smalll bowl; add milk. Add yolk mixture to sugar mixture in saucepan; stir well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in toasted pecans and butter. Pour into pastry shell. Spread meringuye over warm filling, sealing to edge of pastry. Bake at 400 for 8 minutes or until lightly browned. Garnish with sliced pecans. if desired. Cool before serving.