Cream Pecan Pie

Raven Higheagle

By
@ravenhigheagle

This recipe won the Grand Championship at the Menard County Pecan Show Bake off in 1976.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Serves 8
Prep:
20 Min
Cook:
10 Min
Method:
Bake

Ingredients

1
9-inch frozen pie shell, pre-baked fully
2 c
sugar
1 c
water
3 Tbsp
butter
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
sugar

Step-By-Step

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

About this Recipe

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: Southwestern