Caramel Pecan Pie

Recipe Ingredients

1 cup	198g / 7oz	Sugar - divided
1/4 cup	15g / 0.5oz	Cornstarch
1/8 teaspoon	0.6ml	Salt
2 cups	474ml	Milk
3		Eggs - separated
3 tablespoons	45ml	Butter or margarine
1/2 teaspoon	2.5ml	Vanilla extract
1/2 cup	73g / 2.6oz	Chopped pecans
1		Baked 9 inch pastry shell
1/2 teaspoon	2.5ml	Cream of tartar
3 tablespoons	45ml	Sugar

Recipe Instructions

Sprinkle 1/2 C sugar in a heavy skillet; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown.

Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly.

Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly. Cook stirring constantly, until thickened. Stir in the caramelized sugar; cook, stirring constantly, until sugar melts. Remove from heat; stir in butter, vanilla and chopped pecans. Pour into a baked pastry shell.

Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy. Gradually add 3 T sugar, 1 T at a time, beating until stiff peaks form.

Spread meringue over hot filling, sealing to edge of pastry. Bake at 400F for 8 to 10 minutes or until lightly browned. Cool completely before serving.

Yield: one 9-inch pie.

Source:
Country Woman Magazine, September/October '97, p. 31

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