For an extra layer of flavor, toast the pecans lightly before grinding. This will enhance their nutty aroma and depth. Ensure your pie shell is completely cool before filling to prevent the crust from becoming soggy. When making the meringue, ensure your mixing bowl and beaters are completely clean and free of any grease or yolk residue. This will help the egg whites whip to their full volume. To prevent the meringue from shrinking, make sure it touches the crust all the way around the pie. If you don't have a double boiler, you can use a heatproof bowl set over a pot of simmering water. Just make sure the bottom of the bowl doesn't touch the water. Store leftover pie in the refrigerator, covered, for up to 3 days. The meringue may soften slightly over time.
Bertha's Pecan Cream Pie
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS19
A timeless classic, this Pecan Cream Pie boasts a rich, creamy custard filling studded with pecans, crowned with a light and airy meringue, and finished with a nutty sprinkle. It's a comforting indulgence that's perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol107 mg
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Fiber2 g
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Protein8 g
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Saturated Fat4 g
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Sodium179 mg
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Sugar30 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). (5 minutes)
02
StepIn a double boiler (or heatproof bowl set over a simmering pot of water, ensuring the bowl doesn't touch the water), whisk together the egg yolks, milk, 2/3 cup sugar, cornstarch, and salt until smooth. (2 minutes)
03
StepCook, stirring constantly with a heat-resistant spatula or whisk, until the mixture thickens enough to coat the back of a spoon. This should take approximately 8-12 minutes. Be patient and stir continuously to prevent scorching.
04
StepRemove from heat and stir in 1/2 teaspoon of vanilla extract and 1 cup of ground pecans. (1 minute)
05
StepPour the pecan cream filling into the pre-baked pie shell, spreading evenly. (2 minutes)
06
StepIn a large, clean glass or metal mixing bowl, beat the egg whites with an electric mixer until foamy. (1 minute)
07
StepAdd 1/2 teaspoon vanilla extract and gradually add the 6 tablespoons of sugar, one tablespoon at a time, while continuing to beat. (2 minutes)
08
StepContinue beating until stiff, glossy peaks form. The meringue should hold its shape when the beaters are lifted. (3-5 minutes)
09
StepGently spread the meringue over the pie filling, ensuring it completely covers the filling and seals to the edges of the crust. This prevents weeping.
10
StepSprinkle the remaining 1/4 cup of ground pecans evenly over the meringue. (1 minute)
11
StepBake in the preheated oven for 10-15 minutes, or until the meringue is delicately golden brown. Keep a close eye on it to prevent burning. (10-15 minutes)
12
StepRemove from oven and let cool completely on a wire rack before slicing and serving. (2 hours)
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Ernestine Wisozk
Jun 3, 2025I made this for Thanksgiving and it was a huge hit! Everyone raved about it.
Anahi Zboncak
May 23, 2025Next time I make this, I am going to add a little bourbon to the filling.
Ansel Kirlin
May 17, 2025My meringue didn't quite get stiff peaks, but it still tasted amazing! I'll try chilling the bowl next time.
Elmira Torp
Apr 25, 2025The instructions were easy to follow, and the pie turned out beautifully. Thank you for sharing this wonderful recipe!
Vernice Mitchell
Apr 24, 2025This pie is absolutely divine! The filling is so creamy and the meringue is perfect.