Ma Ferguson's Pecan Cream Pie

Oxmoor House
one 9-inch pie


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1 cup sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 eggs, separated
1 cup milk
2 tablespoons butter or margarine
2 teaspoons vanilla extract
1 baked (9-inch) pastry shell
1/4 cup sugar
1/4 teaspoon vanilla extract
2 tablespoons finely chopped pecans


Combine 1 cup sugar, 1/2 cup pecans, and flour in a heavy saucepan; stir well.

Combine egg yolks and milk in a mixing bowl; mix well.

Gradually add milk mixture to pecan mixture, stirring until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Cook 1 minute, stirring constantly. Remove from heat; add butter and 2 teaspoons vanilla, stirring until butter melts. Pour into pastry shell.

Beat egg whites (at room temperature) until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in 1/4 teaspoon vanilla. Spread meringue over filling; seal to edge of pastry. Sprinkle with pecans. Bake at 400° for 10 minutes or until golden brown. Cool.

Created date

February 2010