Meringue Topped Pecan Custard Pie Recipes

MRS. STEWART'S PECAN PIE W/ MERINGUE

Steps:

• Preheat oven to 350°F.
• Prick pie shell with a fork.
• Bake pie shell for 10 minutes or until golden brown; remove from oven and allow to cool.
• On a baking sheet, place pecans in a single layer and roast in oven until fragrant, checking every few minutes to avoid burning; remove from oven and let cool.
• In a medium microwave safe bowl, beat egg yolks, 1/2 cup sugar, and flour on medium speed with an electric mixer, beating until thick and pale.
• Add sweetened-condensed milk, water and vanilla and beat until well combined.
• Microwave on high (100 percent power) for 5 1/2 minutes, stirring halfway through, or until mixture is a thick pudding-like consistency.
• Stir in pecans.
• Let cool for 20 minutes.Spoon filling into pie shell.
• Increase oven temperature to 400°F
• In a clean, medium bowl, beat egg whites at high speed with an electric mixer until foamy.
• Gradually add 3 tablespoons sugar, beating until stiff peaks form.
• Spread meringue over pie, sealing to edge.
• Return pie to oven and bake for 5-10 minutes or until merigue is slightly brown.

PECAN PIE VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine brown sugar, flour, margarine, milk, vanilla and eggs. Blend until smooth. Stir in chopped pecans. Pour into pie crust. Place whole pecan meats gently on top in decorative manner.
• Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.

PECAN MERINGUE PIE

Steps:

• Add flour to sugar, in saucepan, mix in beaten egg yolks and milk.
• Add butter and pecans.
• Cook on med heat stirring constantly until thickened, Remove from heat and stir in vanilla.
• pour into pie shell.
• Top with meringue made according to your favorite meringue recipe.
• Bake at 350F until meringue is golden brown.

THE BEST PECAN PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.