Mrs. Stewart's Pecan Pie W/ Meringue |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This recipe was printed in the Fall 2007 Taste of the South Magazine. It was once a secret family recipe belonging to a Southern lady from Mississippi. This pie is special in that it has a creamy custard pecan filling and it's topped with meringue. Ingredients:
9 inches deep dish pie shells |
1 cup chopped pecans |
3 eggs, separated |
1/2 cup sugar |
3 tablespoons all-purpose flour |
1 (14 ounce) can sweetened condensed milk |
3/4 cup water |
1 teaspoon vanilla extract |
3 tablespoons sugar |
Directions:
1. Preheat oven to 350°F. 2. Prick pie shell with a fork. 3. Bake pie shell for 10 minutes or until golden brown; remove from oven and allow to cool. 4. On a baking sheet, place pecans in a single layer and roast in oven until fragrant, checking every few minutes to avoid burning; remove from oven and let cool. 5. In a medium microwave safe bowl, beat egg yolks, 1/2 cup sugar, and flour on medium speed with an electric mixer, beating until thick and pale. 6. Add sweetened-condensed milk, water and vanilla and beat until well combined. 7. Microwave on high (100 percent power) for 5 1/2 minutes, stirring halfway through, or until mixture is a thick pudding-like consistency. 8. Stir in pecans. 9. Let cool for 20 minutes.Spoon filling into pie shell. 10. Increase oven temperature to 400°F 11. In a clean, medium bowl, beat egg whites at high speed with an electric mixer until foamy. 12. Gradually add 3 tablespoons sugar, beating until stiff peaks form. 13. Spread meringue over pie, sealing to edge. 14. Return pie to oven and bake for 5-10 minutes or until merigue is slightly brown. |
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