Custard Pecan Pie
3 eggs, separated
1/8 tsp salt
1/4 cup plus 2 Tbsp sugar
1/2 tsp vanilla extract
1 cup sugar
2 Ttbsp cornstarch
1 cup milk
1 cup chopped pecans, toasted
1/4 cup butter or margarine
1 (9"😉 baked pastry shell
Combine egg whites and salt in a mixing bowl; beat until foamy. Gradually add
1/4 cup plus 2 Tbsp sugar, 1 Tbsp at a time, and vanilla, beating until stiff
peaks form. Set aside.
Combine 1 cup sugar and cornstarch in a heavy saucepan. Beat egg yolks lightly
in a small bowl; add milk. Add yolk mixture to sugar mixture in saucepan; stir
well. Cook over medium heat, stirring constantly, until mixture comes to a
boil. Boil 1 minute, stirring constantly. Remove from heat; stir in toasted
pecans and butter. Pour into pastry shell. Spread meringuye over warm
filling, sealing to edge of pastry. Bake at 400 F for 8 minutes or until
lightly browned. Garnish with sliced pecans, if desired. Cool before serving.
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