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Prep 15 mins
Cook 40 mins
This recipe was printed in the Fall 2007 Taste of the South Magazine. It was once a secret family recipe belonging to a Southern lady from Mississippi. This pie is special in that it has a creamy custard pecan filling and it's topped with meringue.
- Preheat oven to 350°F.
- Prick pie shell with a fork.
- Bake pie shell for 10 minutes or until golden brown; remove from oven and allow to cool.
- On a baking sheet, place pecans in a single layer and roast in oven until fragrant, checking every few minutes to avoid burning; remove from oven and let cool.
- In a medium microwave safe bowl, beat egg yolks, 1/2 cup sugar, and flour on medium speed with an electric mixer, beating until thick and pale.
- Add sweetened-condensed milk, water and vanilla and beat until well combined.
- Microwave on high (100 percent power) for 5 1/2 minutes, stirring halfway through, or until mixture is a thick pudding-like consistency.
- Stir in pecans.
- Let cool for 20 minutes.Spoon filling into pie shell.
- Increase oven temperature to 400°F
- In a clean, 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 edge.
- Return pie to oven and bake for 5-10 minutes or until merigue is slightly brown.
This is the best creamy pecan pie ever. It's not a traditional pecan pie, so I guess that is why I love it so much.
Although this was very good, it did not quite come up to my expectations. I envisioned a smoother, creamier texture reminiscent of the kind my grandmother made on the stovetop. I would also have liked a little more detail as to how long to roast the pecans. Although I checked them every couple minutes, I still managed to overcook them a bit. This pie is definitely better after it has been refrigerated overnight.