Cream Pecan Pie
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- 9-inch frozen pie shell, pre-baked fully
- 2 c
- 1 c
- 3 Tbsp
- 4 large
- eggs, separated
- 4 Tbsp
- cornstarch, or flour
- 1 c
- heavy cream
- 1 1/2 c
- chopped pecans
- 1 tsp
- pure vanilla extract
- 8 Tbsp
1Pre-bake the pie shell to package directions.
Preheat oven to 350 degrees, to bake the pie.
2Boil 2 cups sugar and water into a thick syrup. Add butter.
3In a separate bowl, mix the egg yolks, cornstarch of flour, and heavy cream; add to the syrup and boil until it thickens.
4Stir in pecans and vanilla. Pour mixture into pie shell. Cool.
5Beat the egg whites to soft peaks, add 8 tablespoons sugar and beat until stiff.
6Spread meringue over the pie and bake until meringue is brown