Bertha's Pecan Cream Pie

Cooking Recipes Catalogue
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A custard made with ground pecans and cooked in a double boiler. The filling is poured into a baked pie shell, covered with meringue, and baked to a delicate golden brown,

INGREDIENTS (for 8 servings):

PREPARATION:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In the top of a double boiler, combine yolks, milk, 2/3 cup sugar, cornstarch and salt. Cook, stirring constantly, until mixture thickens. Stir in 1/2 teaspoon vanilla and 1 cup pecans. Pour filling into baked pie shell.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Beat in 1/2 teaspoon vanilla and gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with 1/4 cup ground pecans.
  • Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.