Bertha's Pecan Cream Pie3 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
Original recipe yields 1 - 9 inch pie
- 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.
Amount Per Serving (8 total)
- 396 cal
- 20.6 g
- 46.7 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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"
"I used a graham cracker crust instead and my family loved it this way.Great pie, very rich...." See more"
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