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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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


  • 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

Printable Recipe Card

About Cream Pecan Pie

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

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