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Mrs. Stewart's Pecan Pie W/ Meringue

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“This recipe was printed in the Fall 2007 Taste of the South Magazine. It was once a secret family recipe belonging to a Southern lady from Mississippi. This pie is special in that it has a creamy custard pecan filling and it's topped with meringue.”
READY IN:
55mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Prick pie shell with a fork.
  3. Bake pie shell for 10 minutes or until golden brown; remove from oven and allow to cool.
  4. On a baking sheet, place pecans in a single layer and roast in oven until fragrant, checking every few minutes to avoid burning; remove from oven and let cool.
  5. In a medium microwave safe bowl, beat egg yolks, 1/2 cup sugar, and flour on medium speed with an electric mixer, beating until thick and pale.
  6. Add sweetened-condensed milk, water and vanilla and beat until well combined.
  7. Microwave on high (100 percent power) for 5 1/2 minutes, stirring halfway through, or until mixture is a thick pudding-like consistency.
  8. Stir in pecans.
  9. Let cool for 20 minutes.Spoon filling into pie shell.
  10. Increase oven temperature to 400°F
  11. In a clean, medium bowl, beat egg whites at high speed with an electric mixer until foamy.
  12. Gradually add 3 tablespoons sugar, beating until stiff peaks form.
  13. Spread meringue over pie, sealing to edge.
  14. Return pie to oven and bake for 5-10 minutes or until merigue is slightly brown.

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