Cream Pecan Pie

Raven Higheagle

By
@ravenhigheagle

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


Featured Pinch Tips Video

Rating:

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

Directions Step-By-Step

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

About this Recipe

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