Description
A rich, creamy pie with a toasted pecan topping, set in a flaky crust.
Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar (for meringue)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a medium saucepan, whisk together 1 cup sugar, flour, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil rapidly.
- Remove from heat. In a small bowl, whisk the egg yolks. Slowly temper the yolks by whisking in about 1/2 cup of the hot milk mixture.
- Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly, for 1 minute. Do not boil.
- Remove from heat. Stir in the butter and vanilla extract until the butter melts.
- Stir in the toasted pecans. Pour the filling into the unbaked pie crust.
- In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the 6 tablespoons of sugar, beating until stiff, glossy peaks form.
- Spread the meringue over the hot pecan filling, making sure the meringue touches the crust edge all around to prevent shrinking.
- Bake for 12 to 15 minutes, or until the meringue is golden brown.
- Cool completely on a wire rack before slicing and serving.
Notes
- Toast the pecans lightly in a dry skillet over medium heat until fragrant before using them in the recipe.
- Make sure your bowl and whisk are completely free of grease when making the meringue for stiff peaks.
- Prep Time: 25 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45
- Sodium: 210
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 2
- Protein: 8
- Cholesterol: 95
Keywords: pecan cream pie, pecan pie, custard pie, meringue topping, holiday dessert