Pecan Chiffon Pie

This recipe is from the SH Kress company. Helen Moore from the Charlotte Observer says this is one of her most requested recipes in her 40 years of cooking. This is a no-bake pie.

• Ready In: 30 mins
• Yields: 1 pie

Ingredients

• 1  cup pecans, coarsely chopped
• 1  cup dark brown sugar
• 1 1⁄3 cups water, plus
• 2  tablespoons water
• 1⁄4 cup cornstarch
• 1⁄4 cup water
• 1⁄3 cup  egg whites, room temperature or 1⁄3 cup  pasteurized  egg white
• 1⁄4 cup granulated sugar
•  pie crust, baked and cooled
• 1⁄2 pint  whipping cream, chilled
• 1⁄4 teaspoon vanilla extract

Directions

1. Spread nuts on a baking sheet to toast. Bake at 250 degrees for 10 to 15 minutes or until the nuts barely begin to brown. Cool.
2. Combine brown sugar and 11/3 cups plus 2 Tablespoons water. Bring to a boil.
3. Mix cornstarch and 1/4 cup water and stirring with a whisk, pour into the boiling brown sugar mixture. Stir constantly and cook until the mixture becomes clear and is the consistency of a thick pudding. Remove mixture from heat.
4. Whip egg whites at high speed with mixer until peaks form. Slowly add 1/4 cup sugar and beat until peaks are stiff. Reduce mixer speed to low and gently add the hot pudding-like mixture and the toasted nuts. As soon as everything is blended, turn off mixture. Do not overmix.
5. Pile filling lightly into baked pie shells.
6. Whip cream until stiff. Add vanilla. Divide the whipped cream and spread over both pies. Refrigerate 1 to 2 hours.
7. Pies are best served the same day they are made.