cream pecan pie
This recipe won the Grand Championship at the Menard County Pecan Show Bake off in 1976.
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yield
serving(s)
prep time
20 Min
cook time
10 Min
method
Bake
Ingredients For cream pecan pie
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19-inch frozen pie shell, pre-baked fully
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2 csugar
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1 cwater
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3 Tbspbutter
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4 lgeggs, separated
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4 Tbspcornstarch, or flour
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1 cheavy cream
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1 1/2 cchopped pecans
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1 tsppure vanilla extract
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8 Tbspsugar
How To Make cream pecan pie
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1Pre-bake the pie shell to package directions. Preheat oven to 350 degrees, to bake the pie.
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2Boil 2 cups sugar and water into a thick syrup. Add butter.
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3In a separate bowl, mix the egg yolks, cornstarch of flour, and heavy cream; add to the syrup and boil until it thickens.
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4Stir in pecans and vanilla. Pour mixture into pie shell. Cool.
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5Beat the egg whites to soft peaks, add 8 tablespoons sugar and beat until stiff.
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6Spread meringue over the pie and bake until meringue is brown
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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