MERINGUE-TOPPED PECAN CUSTARD PIE

Meringue-Topped Pecan Custard Pie image

I only use this recipe on special occasions. It's an amazing variation on the pecan pie everyone knows-the filling is a custardy delight, and the meringue gives the whole thing a lightness that's the perfect ending to a multi-course feast. -Therese Asche, Maple Grove, Minnesota

Provided by Taste of Home

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

Pastry for single-crust pie (9 inches)
3/4 cup sugar
1/4 cup all-purpose flour
1-3/4 cups 2% milk
6 tablespoons butter, cubed
3 large egg yolks
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
MERINGUE:
3 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425° ., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large heavy saucepan, mix sugar and flour. Whisk in milk and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in pecans and vanilla., For meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.

Nutrition Facts : Calories 522 calories, Fat 33g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 272mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.