Serves 1
Directions
- 1Prepare the custard filling by mixing eggs, whole milk, brown sugar, flour, salt, and chopped pecans.
- 2Gently heat the custard mixture over a low heat, stirring constantly to prevent the eggs from scrambling, until it has thickened.
- 3Pour the thickened custard into a parbaked crust.
- 4Arrange additional pecans on top of the custard filling for decoration.
- 5Place the pie in the oven to bake.
- 6Prepare a simple meringue by whipping egg whites and sugar.
- 7Pipe the meringue on top of the baked pecan pie.
- 8Brown the meringue either by returning the pie to the oven or using a blowtorch.
Ingredients
- eggs
- whole milk
- brown sugar
- flour
- salt
- chopped pecans
- pecans
- egg whites
- sugar
Equipment
ovenmixerwhiskpie dishsaucepanspatulablowtorch
Tips
- The original recipe is from 1914 and predates the invention of Karo's corn syrup by about 20 years, resulting in a non-goopy, non-cloying filling.
- Without corn syrup, the flavor of the pecans is allowed to be the star of the pie.
- When heating the custard, gently heat over a low heat so that the eggs don't scramble.
- The meringue can be browned in the oven or with a blowtorch.
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