Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
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.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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.
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.