Bertha's Pecan Cream Pie

A custard made with ground pecans and cooked in a double boiler. The filling is poured into a baked pie shell, covered with meringue, and baked to a delicate golden brown,

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 396 Calories

Ingredients

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

Recipe Instructions

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.