Ingredients for Mrs Stewart's Pecan Pie W Meringue
- Deep Dish Pie Shells
- 1 cup pecan halves
- Eggs
- 1/2 cup granulated sugar + 3 tablespoons granulated sugar
- All Purpose Flour
- Sweetened Condensed Milk
- 1/4 cup water
- Vanilla Extract
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How to Make Mrs Stewart's Pecan Pie W Meringue
- Preheat oven to 350°F (175°C).
- Prick a 9-inch unbaked pie crust with a fork.
- Bake pie crust for 10-12 minutes, or until lightly golden brown. Cool completely.
- Spread 1 cup pecan halves in a single layer on a baking sheet. Roast at 350°F (175°C) for 5-7 minutes, or until fragrant, shaking the pan occasionally to prevent burning. Let cool completely.
- In a medium microwave-safe bowl, whisk together 2 large egg yolks, 1/2 cup granulated sugar, and 2 tablespoons all-purpose flour until pale and thick.
- Add 1 (14-ounce) can sweetened condensed milk, 1/4 cup water, and 1 teaspoon vanilla extract. Whisk until well combined.
- Microwave on high for 5 1/2 minutes, stirring halfway through. Continue microwaving in 30-second intervals, stirring after each interval, until the mixture is thick like pudding.
- Stir in the roasted pecans.
- Let the filling cool completely for at least 20 minutes.
- Pour the cooled filling into the prepared pie crust.
- Increase oven temperature to 400°F (200°C).
- In a clean, dry medium bowl, beat 2 large egg whites with an electric mixer until foamy.
- Gradually add 3 tablespoons granulated sugar, beating until stiff, glossy peaks form.
- Spread the meringue over the pie filling, sealing the edges to the crust.
- Bake for 5-10 minutes, or until the meringue is lightly browned.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
182g
Fat
29g
Carbs
19g
