Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Custard Pecan Pie
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- #67266
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 eggs, separated
1/8 teaspoon salt
1/4 cup sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup sugar
2 tablespoons cornstarch
1 cup milk
1 cup chopped pecans, toasted
1/4 cup butter or margarine
1 (9" size) baked pastry shell
directions
Combine egg whites and salt in a mixing bowl; beat until foamy. Gradually add 1/4 cup plus 2 Tbsp sugar, 1 Tbsp at a time, and vanilla, beating until stiff peaks form. Set aside.
Combine 1 cup sugar and cornstarch in a heavy saucepan. Beat egg yolks lightly in a small bowl; add milk. Add yolk mixture to sugar mixture in saucepan; stir well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in toasted pecans and butter.
Pour into pastry shell. Spread meringue over warm filling, sealing to edge of pastry. Bake at 400 degrees F for 8 minutes or until lightly browned. Garnish with sliced pecans, if desired. Cool before serving.
added by
cheftamara
nutrition data
438 calories, 25 grams fat, 51 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
November 27, 2009
YUCK>>>this pie turned to WATER! Custard needs to be cooked and it wasnt.
Make sure it is at a full boil for a whole minute as stated in the directions. It should thicken up.