Meringue Topped Pecan Custard Pie

Hey babies...This is your secret weapon recipe... The one you you pull out for 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.

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

DIRECTIONS:

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. Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly.

 Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.


DON'T SWEAT THE TECHNIQUE:


 Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking. 


And there you have it...Eat well my friends!