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Recipe courtesy of Antonio Edwards
Yield: 1 9" deep-dish pie |
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Recipe courtesy of Antonio Edwards
Yield: 1 9" deep-dish pie |
1 (9 inch) deep dish pie shell, unbaked
1 cup chopped pecans
3 eggs
1/2 cup plus 3 tablespoons sugar, divided
3 tablespoons all-purpose flower
1 (14 ounce) can sweetened-condensed milk
3/4 cup water
1 teaspoon vanilla extract
Preheat oven to 325 degrees
Bake pie shell for 10 minutes, or until golden brown. Let cool.
Place pecans on a baking sheet and roast in oven until fragrant, checking every few
minutes to avoid burning. Let cool.
In a medium microwave-safe bowl, beat egg yolks, 1/2 cup sugar, and flour at a medium speed
with an electric mixer until thick and pale. Beat in sweetened-condensed milk, water, and vanilla
until combined.
Microwave on HIGH (100% power) for 5.5 minutes, stirring halfway through, or until mixture
is a thick, pudding-like consistency.
Add pecans, stirring well. Let cool for 20 minutes. Spoon into prepared pie shell.
In a medium bowl, beat egg whites at high speed with an electric mixer until foamy.
Gradually add 3 tablespoons sugar, beating until stiff peaks form. Spread meringue over pie, sealing
to edges.
Increase oven temperature to 400 degrees. Return pie to oven, and bake for 5 to 10 minutes, or
until meringue is browned.