Bertha's Pecan Cream Pie Recipe

Ingredients
<br>- 1 (9 inch) pie shell, baked
<br>- 4  egg yolks
<br>- 2 cups milk
<br>- ⅔ cup white sugar
<br>- ⅓ cup cornstarch
<br>- 1 pinch salt
<br>- ½ teaspoon vanilla extract
<br>- 1 cup ground pecans
<br>- 4  egg whites
<br>- ½ teaspoon vanilla extract
<br>- 6 tablespoons white sugar
<br>- ¼ cup ground pecans
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C.)
<br>step 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.
<br>step 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.
<br>step 4: Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.
<br>


Ingredients
- 1 (9 inch) pie shell, baked
- 4 egg yolks
- 2 cups milk
- ⅔ cup white sugar
- ⅓ cup cornstarch
- 1 pinch salt
- ½ teaspoon vanilla extract
- 1 cup ground pecans
- 4 egg whites
- ½ teaspoon vanilla extract
- 6 tablespoons white sugar
- ¼ cup ground pecans

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C.)
step 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.
step 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.
step 4: Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.

Mastodon Share