Cream Pecan Pie

Raven Higheagle


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


☆☆☆☆☆ 0 votes

Serves 8
20 Min
10 Min


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  • 1
    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

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

Printable Recipe Card

About Cream Pecan Pie

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

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