My Grandmother used to make me this pie when I was a youngster. It is the best pie you'll ever taste!

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
15 mins
total:
1 hr
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C.)

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  • 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.

Nutrition Facts

396 calories; protein 7.8g 16% DV; carbohydrates 46.7g 15% DV; fat 20.6g 32% DV; cholesterol 107.3mg 36% DV; sodium 179.2mg 7% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/11/2010
I used a graham cracker crust instead and my family loved it this way.Great pie very rich. Read More
(3)

Most helpful critical review

Rating: 1 stars
01/03/2003
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. Read More
(13)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
01/02/2003
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. Read More
(13)
Rating: 4 stars
01/11/2010
I used a graham cracker crust instead and my family loved it this way.Great pie very rich. Read More
(3)
Rating: 4 stars
03/23/2017
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 than the 1/4 cup recommended. The double broiler and "pinch of salt" told me it was probably as old as my mom's recipe. I didn't have a double broiler but put a stainless steel mixing bowl over a slightly bigger sauce/dutch oven type pot with boiling water. I chopped in a small processor the pecans for the filling a little coarser than what I would consider "ground pecans" would be. I wanted some chopped pecan pieces big enough to chew like I remembered. Next time I will not make the filling as thick as I did this time but it was still raved over. I doubled the recipe and the picture is of the second one that spent the night in the frig that shrunk the meringue a bit. Will definitely make it again... will have too. Ha Ha Read More
(1)
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Rating: 1 stars
03/10/2012
I think this recipe was written wrong I would suggest baking the pie & shell 1st about 15-20 minutes BEFORE adding the second meringue layer. Also this pie is lacking in flavor I would (and did) add Nutmeg to the cream filling. Read More
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