Mrs. Stewart was a sweet little lady in Mississippi who had this amazing pecan pie recipe. She would not share her recipe with anyone, including her family. Well after tasting this delicious creation, I wanted the recipe very badly. I begged—yes begged—and much to my disappointment she told me that she doesn’t share this recipe.
As our visit ended, she stretched out her little hands, and crumpled inside was the recipe for this delicious pecan pie. You will find it amazing that it has a meringue, yes a meringue. It is my family’s favorite pecan pie, and you will see why.
Mrs. Stewart’s Pecan Pie
Yield: 1 (9-inch deep-dish pie)
Preparation: 15 minutes
Cook: 5 1/2 minutes
Cool: 20 minutes
Bake: 20 to 30 minutes
1 (9-inch) deep-dish pie shell, unbaked
1 cup chopped pecans
3 eggs, separated
1/2 cup plus 3 tablespoons sugar, divided
3 tablespoons all-purpose flour
1 (14-ounce) can sweetened-condensed milk
3/4 cup water
1 teaspoon vanilla extract
Preheat oven to 350°.
Bake pie shell for 10 minutes, or until golden brown. Let cool.
Place pecans on a baking sheet and roast in oven until fragrant, checking every few minutes to avoid burning. Let cool.
In a medium microwave-safe bowl, beat egg yolks, 1/2 cup sugar, and flour at medium speed with an electric mixer until thick and pale. Beat in sweetened-condensed milk, water, and vanilla until combined.
Microwave on High (100-percent power) for 5 1/2 minutes, stirring halfway through, or until mixture is a thick pudding-like consistency.
Add pecans, stirring well. Let cool for 20 minutes. Spoon into prepared pie shell.
In a medium bowl, beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Spread meringue over pie, sealing to edges.
Increase oven temperature to 400°. Return pie to oven, and bake for 5 to 10 minutes, or until meringue is browned.
Have you ever tried a pecan pie with a meringue? What did you think?