Printable | Taste of Home

New Orleans Pecan Pie

1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup (8 ounces) sour cream
2 eggs, separated
1/2 teaspoon vanilla extract
1 pastry shell (9 inches), baked
1 cup packed brown sugar
1 cup chopped pecans

For filling, in a large saucepan, combine the sugar, flour and salt.
Stir in sour cream until smooth. Cook and stir over medium-high heat
until thickened and bubbly. Reduce heat to low; cook and stir for 2

Printed from tasteofhome.com Oct 7, 2008

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New Orleans Pecan Pie cont.

minutes longer. Remove from the heat. Stir a small amount of hot
filling into egg yolks; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir for 2 minutes. Remove from the
heat; gently stir in vanilla. Pour into baked pie shell; set aside.
In large mixing bowl, beat egg whites until soft peaks form.
Gradually add brown sugar; beat until stiff peaks form. Spread
meringue over warm filling; sprinkle with pecans. Bake at 350°
for 12-15 minutes or until golden brown.

Yield: 8 servings.