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Categories:Viewed: 35 - Published at: 6 years ago
Ingredients
- 1 cup sugar divided
- 1/4 cup cornstarch
- 18 teaspoon salt
- 2 cups milk
- 3 large eggs separated
- 3 tablespoons butter or margarine
- 1/2 teaspoon vanilla extract
- 1/2 cup pecans chopped
- 1 each pie shell (9 inch)
- 1/2 teaspoon cream of tartar
- 3 tablespoons sugar
Method
- Sprinkle 1/2 cup sugar in a heavy skillet; place over medium heat.
- Cook, stirring constantly, until sugar melts and syrup is light golden brown.
- Combine remaining 1/2 cup sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly.
- Cook stirring constantly, until thickened.
- Stir in the caramelized sugar; cook, stirring constantly, until sugar melts.
- Remove from heat; stir in butter, vanilla and chopped pecans.
- Pour into a baked pastry shell.
- Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy.
- Gradually add 3 tablespoon sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Spread meringue over hot filling, sealing to edge of pastry.
- Bake at 400F (200C) for 8 to 10 minutes or until lightly browned.
