Caramel pecan pie - dkp
1 pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar, divided |
| ¼ | cup | Cornstarch |
| ⅛ | teaspoon | Salt |
| 2 | cups | Milk |
| 3 | Eggs, separated | |
| 3 | tablespoons | Butter or margarine |
| ½ | teaspoon | Vanilla extract |
| ½ | cup | Chopped pecans |
| 1 | Baked 9 inch pastry shell | |
| ½ | teaspoon | Cream of tartar |
| 3 | tablespoons | Sugar |
Directions
Sprinkle ½ C sugar in a heavy skillet; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown.
Combine remaining ½ C 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 T sugar, 1 T at a time, beating until stiff peaks form.
Spread meringue over hot filling, sealing to edge of pastry. Bake at 400 F for 8 to 10 minutes or until lightly browned. Cool completely before serving. Yield: one 9-inch pie.
Di Note: Good pie for Thanksgiving - very rich-all the guests will head for the nearest bed and you'll have peace and quiet. Finally.
Di Pahl's personal recipes-1994