Easy
52 min
Bertha's Pecan Cream Pie
european
french
dessert
main
sweet
savory
umami
medium
fast
Prep
23 min
Cook
29 min
Total
52 min
Ingredients (12)
1 (9 inch) pie shell, baked
g
4 egg yolks
g
2 cups milk
g
⅔ cup white sugar
g
⅓ cup cornstarch
g
1 pinch salt
g
½ teaspoon vanilla extract
g
1 cup ground pecans
g
4 egg whites
g
½ teaspoon vanilla extract
g
6 tablespoons white sugar
g
¼ cup ground pecans
g
Nutrition
kcal
fat
carbs
protein
Instructions
1
Preheat oven to 350 degrees F (175 degrees C.)
2
In the top of a double boiler, combine yolks, milk, 2/3 cup sugar, cornstarch and salt. Cook, stirring constantly, until mixture thickens. Stir in 1/2 teaspoon vanilla and 1 cup pecans. Pour filling into baked pie shell.
3
In a large glass or metal mixing bowl, beat egg whites until foamy. Beat in 1/2 teaspoon vanilla and gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with 1/4 cup ground pecans.
4
Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.