*  Exported from  MasterCook  *
                          CARAMEL PECAN PIE - DKP
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Holidays                         Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Sugar, divided
      1/4   c            Cornstarch
      1/8   t            Salt
    2       c            Milk
    3                    Eggs, separated
    3       T            Butter or margarine
      1/2   t            Vanilla extract
      1/2   c            Chopped pecans
    1                    Baked 9 inch pastry shell
      1/2   t            Cream of tartar
    3       T            Sugar
   Sprinkle 1/2 C sugar in a heavy skillet; place over medium heat. Cook,
   stirring constantly, until sugar melts and syrup is light golden brown.
   Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy
   saucepan-gradually stir in milk.  Cook over medium heat, stirring
   constantly, until thickened and bubbly.
   Beak egg yolks; gradually stir about one-fourth of hot mixture into
   yolks, and add to remaining hot mixture, stirring constantly.  Cook
   stirring constantly, until thickened.  Stir in the  caramelized  sugar;
   cook, stirring constantly, until sugar melts.  Remove from  heat;  stir
   in butter, vanilla and chopped pecans.  Pour into a baked pastry shell.
   Combine egg whites (at room temperature) and cream of tartar; beat  at
   high speed of an electric mixer until foamy.  Gradually add 3 T sugar, 1
   T at a time, beating until stiff peaks form.
   Spread meringue over hot filling, sealing to edge of pastry.  Bake  at
   400 F for 8 to 10 minutes or until lightly browned.  Cool completely
   before serving. Yield:  one 9-inch pie.
   Di Note: Good pie for Thanksgiving - very rich-all the guests will head
   for the nearest bed and you'll have peace and quiet. Finally.
   Di Pahl’s personal recipes-1994
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