Recipe Archives->Pies->Custard Pecan 01

Custard Pecan Pie
                                                                                
3 eggs, separated
1/8 tsp salt
1/4 cup plus 2 Tbsp sugar
1/2 tsp vanilla extract
1 cup sugar
2 tablespoons cornstarch
1 cup milk
1 cup chopped pecans, toasted
1/4 cup butter or margarine
1 (9") baked pastry shell

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

Combine 1 cup sugar and cornstarch in a heavy saucepan. Beat egg
yolks lightly in a small 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 F for 8 minutes or until lightly
browned. Garnish with sliced pecans, if desired. Cool before serving.

Printable version: custard-pecan01.txt.