1 c Sugar, divided 1/2 ts Vanilla extract
1/4 c Cornstarch 1/2 c Chopped pecans
1/8 ts Salt 1 Baked 9 inch pastry shell
2 c Milk 1/2 ts Cream of tartar
3 Eggs, separated 3 tb Sugar
3 tb Butter or margarine
Sprinkle 1/2 C sugar in a heavy skillet; place over medium heat. Cook,
stirring constantly, until sugar melts and syrup is light golden
brown.
Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy
saucepan-gradually stir in milk. Cook over medium heat, stirring
constantly, until thickened and bubbly.
Beak egg yolks; gradually stir about one-fourth of hot mixture into
yolks, and add to remaining hot mixture, stirring constantly. Cook
stirring constantly, until thickened. Stir in the caramelized
sugar; cook, stirring constantly, until sugar melts. Remove from
heat; stir in butter, vanilla and chopped pecans. Pour into a baked
pastry shell.
Combine egg whites (at room temperature) and cream of tartar; beat
at high speed of an electric mixer until foamy. Gradually add 3 T
sugar, 1 T at a time, beating until stiff peaks form.
Spread meringue over hot filling, sealing to edge of pastry. Bake
at 400 F for 8 to 10 minutes or until lightly browned. Cool
completely before serving. Yield: one 9-inch pie.
Di Note: Good pie for Thanksgiving – very rich-all the guests will
head for the nearest bed and you’ll have peace and quiet. Finally.
Di Pahl’s personal recipes-1994
Yields
1 pie