Berthas Pecan Cream Pie Recipe

Berthas Pecan Cream Pie Recipe

  • 1 (9 inch) pie shell, baked
  • 4 egg yolks
  • 2 cups milk
  • 2/3 cup white sugar
  • 1/3 cup cornstarch
  • 1 pinch salt
  • 1/2 teaspoon vanilla extract
  • 1 cup ground pecans
  • 4 egg whites
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons white sugar
  • 1/4 cup ground pecans
  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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