Amazing Caramel Pecan Pie

Directions

Sprinkle ½ cup sugar in a heavy skillet, place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown.

Combine remaining ½ cup 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 tablespoon sugar, 1 tablespoon at a time, beating until stiff peaks form.

Spread meringue over hot filling, sealing to edge of pastry. Bake at 400℉ (200℃) for 8 to 10 minutes or until lightly browned. Cool completely before serving.