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Bertha's Pecan Cream Pie

Rated as 3.33 out of 5 Stars

"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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1 h servings 396
Original recipe yields 8 servings (1 - 9 inch pie)


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  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. 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.
  3. 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.
  4. Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.

Nutrition Facts

Per Serving: 396 calories; 20.6 46.7 7.8 107 179 Full nutrition

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Read all reviews 4
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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.

I used a graham cracker crust instead and my family loved it this way.Great pie, very rich.

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...

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 ...