Name: Bertha's Pecan Cream Pie
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Pie shell, baked - 1 (9 inch); Egg yolks - 4; Milk - 2 cups; White sugar - ⅔ cup; Cornstarch - ⅓ cup; Salt - 1 pinch; Vanilla extract - ½ teaspoon; Ground pecans - 1 cup; Egg whites - 4; Vanilla extract - ½ teaspoon; White sugar - 6 tablespoons; Ground pecans - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Bertha's Pecan Cream Pie

1. Pie shell, baked - 1 (9 inch)

2. Egg yolks - 4

3. Milk - 2 cups

4. White sugar - ⅔ cup

5. Cornstarch - ⅓ cup

6. Salt - 1 pinch

7. Vanilla extract - ½ teaspoon

8. Ground pecans - 1 cup

9. Egg whites - 4

10. Vanilla extract - ½ teaspoon

11. White sugar - 6 tablespoons

12. Ground pecans - ¼ cup

How to cook deliciously - Bertha's Pecan Cream Pie

1. Stage

Preheat oven to 350 degrees F (175 degrees C.)

2. Stage

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.

3. Stage

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.

4. Stage

Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.