Bertha's Pecan Cream Pie

3 Reviews

Prep: 30 min
Cook: 15 min
Ready In: 1 hr

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

Adjust Servings

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Metric US

Original recipe yields 1 - 9 inch pie

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
396 cal
20%

Fat
20.6 g
32%

Carbs
46.7 g
15%

Based on a 2,000 calorie diet

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Reviews (3)

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CVL931

Jan. 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...." See more"

machel666

Jan. 11, 2010

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

kate Sullivan

Mar. 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) a..." See moredd Nutmeg to the cream filling."

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