Pecan
Custard Pie Recipe
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
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.
Note
:
Let
pie weights cool before storing. Beans and rice may be reused for pie weights,
but not for cooking.
