berthas-pecan-cream-pie

Bertha's Pecan Cream Pie

3 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h
BSHOOK
Recipe by  BSHOOK

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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.

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Reviews (3)

Rate This Recipe
CVL931
12

CVL931

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
2

machel666

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

kate Sullivan
0

kate Sullivan

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 396 cal
  • 20%
  • Fat
  • 20.6 g
  • 32%
  • Carbs
  • 46.7 g
  • 15%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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