Caramel Pecan Pie 2

Caramel Pecan Pie 2
 
 1 cup of sugar, divided
 1/4 cup of cornstarch
 1/8 teaspoon of salt
 2 cups of milk
 3 Eggs, separated
 3 tablespoons of butter or margarine
 1/2 teaspoon of vanilla extract
 1/2 cup of chopped pecans
 1 Baked 9 inch pastry shell
 1/2 teaspoon of cream of tartar
 3 tablespoons of sugar

Instructions:

Sprinkle 1/2 cup of 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 cup of 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 tablespoons of , 1tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Bake at 400ºF. 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 youll have peace and quiet. Finally. Di Pahls personal recipes-1994 Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip