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Caramel pecan pie
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| Artist: |
_ |
| Categories: |
Desserts, Holidays, Tarts & Pies |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1
| cup | Sugar, divided | | 1/4
| cup | Cornstarch | | 1/8
| tbsp | Salt | | 2
| cup | Milk | | 3
| | Eggs, separated | | 3
| tbsp | Butter or margarine | | 1/2
| tbsp | Vanilla extract | | 1/2
| cup | Chopped pecans | | 1
| | Baked 9 inch pastry shell | | 1/2
| tbsp | Cream of tartar | | 3
| tbsp | Sugar |
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Procedures:
| 1 | Sprinkle ?c sugar in a heavy skillet; place over medium heat. | | 2 | Cook,stirring constantly, until sugar melts and syrup is light golden brown.combine remaining ?c sugar, cornstarch, and salt in a heavysaucepan-gradually stir in milk. | | 3 | Cook over medium heat, stirringconstantly, until thickened and bubbly.beak egg yolks; gradually stir about one-fourth of hot mixture intoyolks, and add to remaining hot mixture, stirring constantly. | | 4 | Cookstirring constantly, until thickened. | | 5 | Stir in the caramelized sugar;cook, stirring constantly, until sugar melts. | | 6 | Remove from heat; stirin butter, vanilla and chopped pecans. | | 7 | Pour into a baked pastry shell.combine egg whites (at room temperature) and cream of tartar; beat athigh speed of an electric mixer until foamy. | | 8 | Gradually add 3 t sugar, 1t at a time, beating until stiff peaks form.spread meringue over hot filling, sealing to edge of pastry. | | 9 | Bake at400°F for 8 to 10 minutes or until lightly browned. | | 10 | Cool completelybefore serving. | | 11 | Yield: one 9-inch pie.di note: good pie for thanksgiving - very rich-all the guests will headfor the nearest bed and you"ll have peace and quiet. | | 12 | Finally.di pahl"s personal recipes-199 |
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