PECAN CHIFFON PIE

Pecan Chiffon Pie image

This recipe is from the SH Kress company. Helen Moore from the Charlotte Observer says this is one of her most requested recipes in her 40 years of cooking. This is a no-bake pie.

Provided by mary winecoff

Categories Pie

Time 30m

Yield 1 pie

Number Of Ingredients 11

Ingredients

1 cup pecans, coarsely chopped
1 cup dark brown sugar
1 1/3 cups water, plus
2 tablespoons water
1/4 cup cornstarch
1/4 cup water
1/3 cup egg whites, room temperature or 1/3 cup pasteurized egg white
1/4 cup granulated sugar
pie crust, baked and cooled
1/2 pint whipping cream, chilled
1/4 teaspoon vanilla extract

Steps:

Spread nuts on a baking sheet to toast. Bake at 250 degrees for 10 to 15 minutes or until the nuts barely begin to brown. Cool.
Combine brown sugar and 11/3 cups plus 2 Tablespoons water. Bring to a boil.
Mix cornstarch and 1/4 cup water and stirring with a whisk, pour into the boiling brown sugar mixture. Stir constantly and cook until the mixture becomes clear and is the consistency of a thick pudding. Remove mixture from heat.
Whip egg whites at high speed with mixer until peaks form. Slowly add 1/4 cup sugar and beat until peaks are stiff. Reduce mixer speed to low and gently add the hot pudding-like mixture and the toasted nuts. As soon as everything is blended, turn off mixture. Do not overmix.
Pile filling lightly into baked pie shells.
Whip cream until stiff. Add vanilla. Divide the whipped cream and spread over both pies. Refrigerate 1 to 2 hours.
Pies are best served the same day they are made.

Nutrition Facts : Calories 2764.2, Fat 166.7, SaturatedFat 61.6, Cholesterol 326.1, Sodium 321.6, Carbohydrate 315.8, Fiber 10.8, Sugar 266.9, Protein 23.8