Pecan Chiffon Pie
- Ready In:
- 30mins
- Ingredients:
- 11
- 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
- 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.
RECIPE SUBMITTED BY
I have two boys who will usually eat most things I put in front of them. As a single mom I use them as my guinea pigs....sometimes it works, sometimes it doesn't. I have a huge garden, blueberry and blackberry bushes. I am always looking for a new recipe. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. All my animals come from Rescue Agencies.
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