Ingredients for Pecan Chiffon Pie
- Pecans
- Dark Brown Sugar
- 1/4 cup water (for cornstarch slurry)
- 1/4 cup cornstarch
- 4 large egg whites, at room temperature
- Granulated Sugar
- Pie Crust
- Whipping Cream
- Vanilla Extract
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How to Make Pecan Chiffon Pie
- Preheat oven to 250°F (120°C). Spread 1 cup pecan halves on a baking sheet.
- Toast in the preheated oven for 10-15 minutes, or until lightly browned. Watch carefully to prevent burning.
- Remove from oven and let cool completely.
- In a medium saucepan, combine 1 cup packed light brown sugar and 1 1/3 cups + 2 tablespoons water.
- Bring to a boil over medium heat, stirring constantly.
- In a small bowl, whisk together 1/4 cup cornstarch and 1/4 cup water until smooth to create a slurry.
- Gradually whisk the cornstarch slurry into the boiling brown sugar mixture.
- Continue stirring constantly and cook until the mixture thickens and becomes clear, resembling a thick pudding (about 1-2 minutes).
- Remove from heat and let cool slightly.
- In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer on high speed until stiff, glossy peaks form.
- Gradually add 1/4 cup granulated sugar, continuing to beat until stiff, glossy peaks form.
- Reduce mixer speed to low. Gently fold in the cooled brown sugar mixture and the toasted pecans until just combined. Do not overmix.
- Gently spoon the pecan filling into the prepared pie shells.
- In a separate bowl, whip 1 cup cold heavy cream with an electric mixer until stiff peaks form.
- Stir in 1 teaspoon vanilla extract.
- Divide the whipped cream evenly between the two pies and spread over the pecan filling.
- Refrigerate for at least 1-2 hours before serving. Pies are best served the same day.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
1067g
Fat
307g
Carbs
105g
