It never fails to please and is surprisingly easy to master.
Bertha's Pecan Cream Pie
Best enjoyed piping hot straight from the oven, with a generous side serving of mash and a proper home cook knows that you can't go wrong with a recipe from mary berry.
Recipe Summary Bertha's Pecan Cream Pie
My Grandmother used to make me this pie when I was a youngster. It is the best pie you'll ever taste!Ingredients | Steak Pie Recipes Mary Berry
1 (9 inch) pie shell, baked
4 egg yolks
2 cups milk
⅔ cup white sugar
⅓ cup cornstarch
1 pinch salt
½ teaspoon vanilla extract
1 cup ground pecans
4 egg whites
½ teaspoon vanilla extract
6 tablespoons white sugar
¼ cup ground pecans
Directions
Preheat oven to 350 degrees F (175 degrees C.)
In the top of a double boiler, combine yolks, milk, 2/3 cup sugar, cornstarch and salt. Cook, stirring constantly, until mixture thickens. Stir in 1/2 teaspoon vanilla and 1 cup pecans. Pour filling into baked pie shell.
In a large glass or metal mixing bowl, beat egg whites until foamy. Beat in 1/2 teaspoon vanilla and gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with 1/4 cup ground pecans.
Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.
Info | Steak Pie Recipes Mary Berry
prep:
30 mins
cook:
15 mins
additional:
15 mins
total:
1 hr
Servings:
8
Yield:
1 - 9 inch pie
