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Caramel Pecan Pie – Dkp

Caramel Pecan Pie - DKP recipe image
This American dessert features Sugar, divided, Cornstarch, Salt, Milk. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 772.1
Dietary: Gluten-free, Vegetarian
Description
This American dessert features Sugar, divided, Cornstarch, Salt, Milk. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cup Sugar, divided
  • 1/4 cup Cornstarch
  • 1/8 teaspoon Salt
  • 2 cup Milk
  • 3 Eggs, separated
  • 3 tablespoon Butter or margarine
  • 1/2 teaspoon Vanilla extract
  • 1/2 cup Chopped pecans
  • 1 Baked Inch pastry shell
  • 1/2 teaspoon Cream of tartar
  • 3 tablespoon Sugar
Directions
  1. 1
    Sprinkle 1/2 C sugar in a heavy skillet; place over medium heat.
  2. 2
    Cook, stirring constantly, until sugar melts and syrup is light golden brown.
  3. 3
    Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk.
  4. 4
    Cook over medium heat, stirring constantly, until thickened and bubbly.
  5. 5
    Beak egg yolks; gradually
  6. 6
    stir about one-fourth of hot mixture into yolks, and
  7. 7
    add to remaining hot mixture, stirring constantly.
  8. 8
    Cook stirring constantly, until thickened.
  9. 9
    Stir in the caramelized sugar; cook, stirring constantly, until sugar melts.
  10. 10
    Remove from heat; stir in butter, vanilla and chopped pecans.
  11. 11
    Pour into a baked pastry shell.
  12. 12
    Combine egg whites (at room temperature) and
  13. 13
    cream of tartar;
  14. 14
    beat at high speed of an electric mixer until foamy.
  15. 15
    Gradually add 3 T sugar, 1 T at a time, beating until stiff peaks form.
  16. 16
    Spread meringue over hot filling, sealing to edge of pastry.
  17. 17
    Bake at 400 F (204&# 194;°C) for 8 to 10 minutes or until lightly browned.
  18. 18
    Cool completely before serving.
  19. 19
    Yield: one 9-inch pie.
  20. 20
    Di Note: Good pie for Thanksgiving - very rich-all the guests will head for the nearest bed and you'll have peace and quiet.
  21. 21
    Finally.
  22. 22
    Di Pahl's personal recipes-1994

Nutrition Facts

Servings 1

Amount Per Serving
Calories 772.1kcal
% Daily Value *
Total Fat 36.1g56%
Saturated Fat 8.5g43%
Cholesterol 2.4mg1%
Sodium 865.2mg37%
Total Carbohydrate 108.5g37%
Dietary Fiber 3.1g13%
Sugars 78.9g
Protein 8.7g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, butter, caramel, chopped, cornstarch, cream, dessert, divided, dkp, eggs, extract, holiday, inch, margarine, milk, pastry, pecan, pecans, pie
Read it online: https://www.chefs-mate.com/recipe/caramel-pecan-pie-dkp/