• 1serving
  • 12minutes
  • 442calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B6, B12, H, D, E
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup packed dark brown sugar

  2. 1/4 cup cornstarch

  3. 1/4 teaspoon salt

  4. 2 cups milk

  5. 1/4 cup light corn syrup

  6. 3 egg yolks, beaten

  7. 3 tablespoons butter

  8. 1 teaspoon vanilla extract

  9. 3/4 cup chopped pecans

  10. 1 (9 inch) pie shell, baked

  11. 3 egg whites

  12. 1/4 teaspoon cream of tartar

  13. 1 pinch salt

  14. 3/8 cup white sugar

  15. 1/4 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. In the top of a double boiler, combine brown sugar, cornstarch, and 1/4 teaspoon. salt. Stir in milk and corn syrup. Cook over boiling water, stirring constantly, 20 minutes or until thickened. In a medium bowl, beat egg yolks until thick and lemon colored. Gradually stir 1/2 cup of hot mixture into yolks. Pour back into remaining milk mixture, stirring constantly. Cook 5 minutes over boiling water, stirring frequently. Remove from heat; stir in butter, vanilla and 3/4 cup pecans. Pour into pastry shell. Preheat oven to 350 degrees F (175 degrees C.)

  2. Beat egg whites cream of tartar, and pinch of salt until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup pecans. Bake in the preheated oven for 12 minutes, or until golden brown. Cool to room temperature. Chill thoroughly.


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