Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pies

1 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1/4 cup pecans — ground
1/2 cup shortening
1 tablespoon cold water (for pastry) — (1 to 2)
1 cup brown sugar — firmly packed
1 cup water
1 2/3 cups milk
2 eggs — separated
1 teaspoon vanilla
1/4 cup granulated sugar

Sift 1 1/4 cups of the flour and 1 teaspoons of the salt into a large bowl: stir in pecans. Cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with the 1 to 2 tablespoons cold water; mix lightly with a fork until pastry holds together and leaves side of bowl clean.

Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang to 1/2 inch; turn under, flush with rim; flute to make a stand-up edge. Prick shell well all over with a fork.

Bake in hot oven (400°) 12 minutes, or until golden; cool completely on a wire rack.


Melt butter in a heavy medium-size frying pan; stir in brown sugar and 1 cup water; heat, stirring constantly until sugar dissolves; remove from heat.

Stir milk into remaining 1/2 cup flour and 1/2 teaspoon salt until smooth in a medium-size sauce pan; slowly stir in brown-sugar mixture.

Cook over low heat, stirring constantly, until mixture thickens and boils 1 minute; remove from heat.

Beat egg yolks slightly in a medium size bowl. Slowly stir in a generous 1/2 cup of the hot mixture; stir back into remaining mixture in pan. Continue cooking, stirring constantly, just until bubbly; remove from heat.

Stir in vanilla; cool slightly; pour into cooled pastry shell.

Beat egg whites until foamy-white and double in volume in a small bowl; beat in granulated sugar, 1 tablespoon at a time, until meringue forms soft peaks. Drop by teaspoons full onto filling to form a lattice top.

Bake at 350° for 12 minutes until meringue is tipped with gold.

Cool pie 3 to 4 hours. Garnish with pecan halves.

Yield: “1 9 inch pie”

Per Serving (excluding unknown items): 3032 Calories; 146g Fat (43.1% calories from fat); 51g Protein; 384g Carbohydrate; 8g Dietary Fiber; 479mg Cholesterol; 3606mg Sodium. Exchanges: 11 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 27 Fat; 12 1/2 Other Carbohydrates.