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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Although this pie is named for New Orleans, our town is the world's pecan capital , so it fits us, too! My mama gave me this recipe, and it's my favorite. Ingredients:
1 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1 cup (8 ounces) sour cream |
2 eggs, separated |
1/2 teaspoon vanilla extract |
1 pastry shell (9 inches), baked |
1 cup packed brown sugar |
1 cup chopped pecans |
Directions:
1. For filling, in a large saucepan, combine the sugar, flour and salt. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. Pour into baked pie shell; set aside.
2. In large bowl, beat egg whites until soft peaks form. Gradually add brown sugar; beat until stiff peaks form. Spread meringue over warm filling; sprinkle with pecans. Bake at 350° for 12-15 minutes or until golden brown. Yield: 8 servings.
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