Bertha's Pecan Cream Pie recipe

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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

Nutrition Info

396.3 calories
carbohydrate: 46.7 g
cholesterol: 107.3 mg
fat: 20.6 g
fiber: 1.7 g
protein: 7.8 g
saturatedFat: 4.3 g
servingSize: -
sodium: 179.2 mg
sugar: 29.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 - 9 inch pie

Recipe Note

My Grandmother used to make me this pie when I was a youngster. It is the best pie you'll ever taste!

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