Ingredients
- 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
Directions
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.
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Submitted 6/13/05.
Source: Southern Living 1987
Submitted By: Ruth A. Burbage
burbage@pell.net
Custard Pecan Pie