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Pecan-Butterscotch Pie

Yield one 9-inch pie

Ingredients

  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1/4 cup light corn syrup
  • 3 eggs, separated
  • 3 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, divided
  • 1 baked (9-inch) pastry shell
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1/4 cup plus 2 tablespoons sugar

How to Make It

  1. Combine brown sugar, cornstarch, and 1/4 teaspoon salt in top of a double boiler; add milk and syrup, stirring well. Cook over boiling water, stirring constantly, 20 minutes or until thickened.

  2. Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook 5 minutes over boiling water, stirring frequently. Remove from heat; stir in butter, vanilla, and 3/4 cup pecans. Pour into pastry shell.

  3. Beat egg whites (at room temperature), cream of tartar, and pinch of salt until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup pecans. Bake at 350° for 12 minutes or until meringue is golden brown. Cool to room temperature. Chill thoroughly.

Oxmoor House Homestyle Recipes