Caramel Pecan Pie Recipe - Cooking Index
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 |
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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