Pecan Chiffon Pie

Recipe by mary winecoff
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Combine brown sugar and 11/3 cups plus 2 Tablespoons water. Bring to a boil.
  • 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.
  • 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.
  • Pile filling lightly into baked pie shells.
  • Whip cream until stiff. Add vanilla. Divide the whipped cream and spread over both pies. Refrigerate 1 to 2 hours.
  • Pies are best served the same day they are made.
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