-
-
My review
Bertha's Pecan Cream Pie
2
DebnBruce Shook
"My Grandmother used to make me this pie when I was a youngster. It is the best pie you'll ever taste!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 396Original recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C.)
- In the top of a double boiler, combine yolks, milk, 2/3 cup sugar, cornstarch and salt. Cook, stirring constantly, until mixture thickens. Stir in 1/2 teaspoon vanilla and 1 cup pecans. Pour filling into baked pie shell.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Beat in 1/2 teaspoon vanilla and gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with 1/4 cup ground pecans.
- Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
12/29/2002
I made this pie for Christmas dinners and no one ate it. The filling turned brown after cooking and had no taste. It is the first time I've had to throw away 2 pies.
1/9/2010
I used a graham cracker crust instead and my family loved it this way.Great pie, very rich.
3/23/2017
My mother and grandmother made this pie when I was growing up in '50's-60's. I was pleased that it turned out like I remember. Mom did not add ground pecans to meringue but I did add far less t...