Caramel Pecan Pie

Title:
Caramel Pecan Pie

Yield:
1 Pie

Categories:
Holidays,
Desserts,
Pies




Ingredients:





     1 c  Sugar, divided


   1/4 c  Cornstarch


   1/8 ts Salt


     2 c  Milk


     3    Eggs, separated


     3 tb Butter or margarine


   1/2 ts Vanilla extract


   1/2 c  Chopped pecans


     1    Baked 9 inch pastry shell


   1/2 ts Cream of tartar


     3 tb Sugar






 Sprinkle 1/2 C sugar in a heavy skillet; place over medium heat. Cook,


 stirring constantly, until sugar melts and syrup is light golden brown.


 


 Combine remaining 1/2 C 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 T sugar, 1


 T at a time, beating until stiff peaks form.


 


 Spread meringue over hot filling, sealing to edge of pastry.  Bake  at


 400 F for 8 to 10 minutes or until lightly browned.  Cool completely


 before serving. Yield:  one 9-inch pie.


 


 Di Note: Good pie for Thanksgiving - very rich-all the guests will head


 for the nearest bed and you'll have peace and quiet. Finally.


 


 Di Pahl's personal recipes-1994


 Collection of recipes from "Great Sysops of the World" from COOKFDN ops.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip