Meringue-Topped Pecan Custard Pie

Name: Meringue-Topped Pecan Custard Pie
Ingredients: Pastry for single-crust pie (9 inches); 3/4 cup sugar; 1/4 cup all-purpose flour; 1-3/4 cups 2% milk; 6 tablespoons butter, cubed; 3 large egg yolks; 1 cup chopped pecans, toasted; 1 teaspoon vanilla extract; MERINGUE:; 3 large egg whites, room temperature; 1/2 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; 6 tablespoons sugar

"I only use this recipe on special occasions. It's an amazing variation on the pecan pie everyone knows—the filling is a custardy delight, and the meringue gives the whole thing a lightness that's the perfect ending to a multi-course feast. —Therese Asche, Maple Grove, Minnesota..."

INGREDIENTS

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Pastry for single-crust pie (9 inches)

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3/4 cup sugar

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1/4 cup all-purpose flour

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1-3/4 cups 2% milk

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6 tablespoons butter, cubed

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3 large egg yolks

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1 cup chopped pecans, toasted

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1 teaspoon vanilla extract

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MERINGUE:

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3 large egg whites, room temperature

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1/2 teaspoon vanilla extract

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1/4 teaspoon cream of tartar

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6 tablespoons sugar

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