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