cream pecan pie

Name: Cream Pecan Pie
Prep time: 20 min
Cook time: 10 min
Cuisine: Southwestern
Ingredients: 1 - 9-inch frozen pie shell, pre-baked fully; 2 cup(s) sugar; 1 cup(s) water; 3 tablespoon(s) butter; 4 large eggs, separated; 4 tablespoon(s) cornstarch, or flour; 1 cup(s) heavy cream; 1 1/2 cup(s) chopped pecans; 1 teaspoon(s) pure vanilla extract; 8 tablespoon(s) sugar

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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

1

9-inch frozen pie shell, pre-baked fully
2 c

sugar
1 c

water
3 Tbsp

butter
4 lg

eggs, separated
4 Tbsp

cornstarch, or flour
1 c

heavy cream
1 1/2 c

chopped pecans
1 tsp

pure vanilla extract
8 Tbsp

sugar

How To Make cream pecan pie

1
Pre-bake the pie shell to package directions. Preheat oven to 350 degrees, to bake the pie.

2
Boil 2 cups sugar and water into a thick syrup. Add butter.
3
In a separate bowl, mix the egg yolks, cornstarch of flour, and heavy cream; add to the syrup and boil until it thickens.
4
Stir in pecans and vanilla. Pour mixture into pie shell. Cool.
5
Beat the egg whites to soft peaks, add 8 tablespoons sugar and beat until stiff.
6
Spread meringue over the pie and bake until meringue is brown
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