Prep 15 mins
Cook 45 mins
A thin, crisp meringue forms during the baking of this rich pecan pie, a traditional pie in Texas.
- 1 (9 inch) pastry dough
- 1 cup sugar
- 1⁄2 cup margarine or 1⁄2 cup butter, softened
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 4 eggs, separated
- 1 cup chopped pecans
- 1 cup raisins or 1 cup chopped dates
- 3⁄4 cup whipping cream, whipped
- Prepare pastry using 9-inch pie pan.
- Heat oven to 325°F
- In large bowl, beat sugar and margarine at medium speed until light and fluffy.
- Add cinnamon, cloves, vinegar, vanilla and egg yolks; blend well. Stir in pecans and raisins or dates.
- In small bowl beat egg whites until stiff peaks form; fold into pecan-raisin mixture. Spoon into pastry lined pan.
- Bake at 325°F for 35 to 45 minutes or until golden brown and center is set. Cool. Serve with whipped cream. Yield: 8 servings.
- Pillsbury The Complete Book of Baking.