Caramel Pecan Pie

Ingredients

Directions

Sprinkle 1/2 C sugar in a heavy skillet, place over medium heat.

Cook, stirring constantly, until sugar melts and syrup is light golden brown.

Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk.

Cook over medium heat, stirring constantly, until thickened and bubbly.

Beak egg yolks, gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly.

Cook stirring constantly, until thickened.

Stir in the caramelized sugar; cook, stirring constantly, until sugar melts.

Remove from heat, stir in butter, vanilla and chopped pecans.

Pour into a baked pastry shell.

Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy.

Gradually add 3 T sugar, 1 T at a time, beating until stiff peaks form.

Spread meringue over hot filling, sealing to edge of pastry.

Bake at 400 F for 8 to 10 minutes or until lightly browned.

Cool completely before serving.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.