Ma Ferguson's Pecan Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup sugar |
1/2 cup chopped pecans |
2 tablespoons all-purpose flour |
2 eggs, separated |
1 cup milk |
2 tablespoons butter or margarine |
2 teaspoons vanilla extract |
1 baked (9-inch) pastry shell |
1/4 cup sugar |
1/4 teaspoon vanilla extract |
2 tablespoons finely chopped pecans |
Directions:
1. Combine 1 cup sugar, 1/2 cup pecans, and flour in a heavy saucepan; stir well.
2. Combine egg yolks and milk in a mixing bowl; mix well.
3. Gradually add milk mixture to pecan mixture, stirring until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Cook 1 minute, stirring constantly. Remove from heat; add butter and 2 teaspoons vanilla, stirring until butter melts. Pour into pastry shell.
4. Beat egg whites (at room temperature) until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in 1/4 teaspoon vanilla. Spread meringue over filling; seal to edge of pastry. Sprinkle with pecans. Bake at 400° for 10 minutes or until golden brown. Cool.
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