Bertha's Pecan Cream Pie

ingredients

• servings: 1
• 1 (9 inch) pie shell, baked
• 4 egg yolks
• 2 cups milk
• 2/3 cup white sugar
• 1/3 cup cornstarch
• 1 pinch salt
• 1/2 teaspoon vanilla extract
• 1 cup ground pecans
• 4 egg whites
• 1/2 teaspoon vanilla extract
• 6 tablespoons white sugar
• 1/4 cup ground pecans

recipe

preparation time: 30 mins cook time: 15 mins ready time: 1 hr


• 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.