• 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.

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Submitted 6/13/05.
Source: Southern Living 1987
Submitted By: Ruth A. Burbage
Custard Pecan Pie