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.