Mrs. Stewart's Pecan Pie W/ Meringue

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.

• Ready In: 55 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 9  inches  deep dish pie shells
• 1  cup  chopped pecans
• 3  eggs, separated
• 1⁄2 cup sugar
• 3  tablespoons all-purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 3⁄4 cup water
• 1  teaspoon vanilla extract
• 3  tablespoons sugar

Directions

1. Preheat oven to 350°F.
2. Prick pie shell with a fork.
3. Bake pie shell for 10 minutes or until golden brown; remove from oven and allow to cool.
4. 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.
5. 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.
6. Add sweetened-condensed milk, water and vanilla and beat until well combined.
7. Microwave on high (100 percent power) for 5 1/2 minutes, stirring halfway through, or until mixture is a thick pudding-like consistency.
8. Stir in pecans.
9. Let cool for 20 minutes.Spoon filling into pie shell.
10. Increase oven temperature to 400°F
11. In a clean, medium bowl, beat egg whites at high speed with an electric mixer until foamy.
12. Gradually add 3 tablespoons sugar, beating until stiff peaks form.
13. Spread meringue over pie, sealing to edge.
14. Return pie to oven and bake for 5-10 minutes or until merigue is slightly brown.