Search thousands of recipes reviewed by home cooks like you.

Bertha's Pecan Cream Pie

  • Prep

  • Cook

  • Ready In

DebnBruce Shook

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

CVL931
12
1/2/2003

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.

machel666
3
1/11/2010

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

kate Sullivan
0
3/10/2012

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.