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

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