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Bertha's Pecan Cream Pie

By: BSHOOK  
"My Grandmother used to make me this pie when I was a youngster. It is the best pie you'll ever taste!"

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 89 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. 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.
  3. 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.
  4. Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 396 | Total Fat: 20.6g | Cholesterol: 107mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2003 by CVL931 
I made this pie for Christmas dinners and no one ate it. The filling turned brown after... MORE

 
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