New Orleans Pecan Pie Recipe

New Orleans Pecan Pie Recipe


1 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

1 cup (8 ounces) sour cream

2 eggs, separated

1/2 teaspoon vanilla extract

1 pastry shell (9 inches), baked

1 cup packed brown sugar

1 cup chopped pecans

How to make it

For filling, in a large saucepan, combine the sugar, flour and salt. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. Pour into baked pie shell; set aside.

In large bowl, beat egg whites until soft peaks form. Gradually add brown sugar; beat until stiff peaks form. Spread meringue over warm filling; sprinkle with pecans. Bake at 350° for 12-15 minutes or until golden brown.
Yield: 8 servings.