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New Orleans Pecan Pie
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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 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |