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Title: CARAMEL PECAN PIE - DKP
Categories: holidays, di, desserts, pies
Yield: 1 pie

      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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