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Bertha's Pecan Cream Pie
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Pecan custard pie with fluffy meringue topping, baked until golden perfection in a double boiler.
Ingredients:
  • 1 (9 inch) pie shell, baked
  • 4 egg yolks
  • 0.66670000553131 cup white sugar
  • 0.33329999446869 cup cornstarch
  • 1 pinch salt
  • 0.5 teaspoon vanilla extract
  • 1 cup ground pecans
  • 4 egg whites
  • 6 tablespoons white sugar
  • 0.25 cup ground pecans
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Combine egg yolks, milk, 2/3 cup sugar, cornstarch, and salt in a double boiler. Cook until thickened while stirring constantly. Add 1/2 teaspoon vanilla and 1 cup pecans. Pour into baked pie shell.
  • Beat foamy egg whites in a large glass or metal mixing bowl. Mix in 1/2 teaspoon vanilla and slowly add 6 tablespoons white sugar until stiff peaks form. Spread meringue evenly over pie and cover completely. Sprinkle 1/4 cup ground pecans on top.
  • Place in the preheated oven and bake for 10 to 15 minutes, or until the meringue is beautifully golden brown.

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