Caramel Pecan Pie-
Yield
1 piePrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
divided |
|
| ¼ | cup |
cornstarch
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | cups |
milk
|
|
| 3 | large |
eggs
separated |
|
| 3 | tablespoons |
butter
or margarine |
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
pecans
chopped |
|
| 1 | each |
pie shell (9 inch)
|
|
| ½ | teaspoon |
cream of tartar
|
|
| 3 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
divided |
|
| 59 | ml |
cornstarch
|
|
| 0.6 | ml |
salt
|
|
| 473 | ml |
milk
|
|
| 3 | large |
eggs
separated |
|
| 45 | ml |
butter
or margarine |
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
pecans
chopped |
|
| 1 | each |
pie shell (9 inch)
|
|
| 2.5 | ml |
cream of tartar
|
|
| 45 | ml |
sugar
|
|
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.
