Bertha's Pecan Cream Pie

Recipe View Preheat oven to 350°F (175°C). (5 minutes)

Recipe View In 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)

Recipe View Cook, 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.

Recipe View Remove from heat and stir in 1/2 teaspoon of vanilla extract and 1 cup of ground pecans. (1 minute)

Recipe View Pour the pecan cream filling into the pre-baked pie shell, spreading evenly. (2 minutes)

Recipe View In a large, clean glass or metal mixing bowl, beat the egg whites with an electric mixer until foamy. (1 minute)

Recipe View Add 1/2 teaspoon vanilla extract and gradually add the 6 tablespoons of sugar, one tablespoon at a time, while continuing to beat. (2 minutes)

Recipe View Continue beating until stiff, glossy peaks form. The meringue should hold its shape when the beaters are lifted. (3-5 minutes)

Recipe View Gently spread the meringue over the pie filling, ensuring it completely covers the filling and seals to the edges of the crust. This prevents weeping.

Recipe View Sprinkle the remaining 1/4 cup of ground pecans evenly over the meringue. (1 minute)

Recipe View Bake 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)

Recipe View Remove from oven and let cool completely on a wire rack before slicing and serving. (2 hours)