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Caramel Pecan Pie - Dkp

Author/Submitted by:
Servings: 1
Categories: Desserts / Pies & Pastries

1  c  sugar, divided
1/4  c  cornstarch
1/8  teaspoon  salt
2  c  milk
3    eggs, separated
3  tablespoons  butter or margarine
1/2  teaspoon  vanilla extract
1/2  c  chopped pecans
1    baked 9 inch pastry shell
1/2  teaspoon  cream of tartar
3  tablespoons  sugar

Sprinkle 1/2 C sugar in a heavy skillet; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly. Cook stirring constantly, until thickened. Stir in the caramelized sugar; cook, stirring constantly, until sugar melts. Remove from heat; stir in butter, vanilla and chopped pecans. Pour into a baked pastry shell. Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy. Gradually add 3 T sugar, 1 T at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Bake at 400 F for 8 to 10 minutes or until lightly browned. Cool completely before serving. Yield: one 9-inch pie. Di Note: Good pie for Thanksgiving - very rich-all the guests will head for the nearest bed and you'll have peace and quiet. Finally. Di Pahl's personal recipes-1994 By KKBG35A RUTH BURKHAR

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