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Pour filling into the warm shortbread crust. Bake for 20
minutes until the top is set but the middle still has
movement.
Once the filling is set, remove from oven; reduce oven to
325°F on regular bake. Start beating the egg whites with
an electric mixer. Once the whites are frothy pour the cup
of sugar into the bowl with the mixer running. Beat whites
until peaks form that are stiff but not dry.
Pour the meringue on the top of the pie, covering the
entire surface of the pie including the crust. Bake until
the meringue is golden brown, about 20 minutes.
Allow to cool completely before serving.
Nutritional information per serving:
Calories 367 (32% from fat) • carb. 58g • pro. 6g • fat 13g
sat. fat 8g. chol. 102mg • sod. 100mg • calc. 17mg
PECAN PIE
Makes 12 servings
Crust
1
1
⁄2 cups unbleached, all-purpose flour
1
⁄4 cup granulated sugar
1
⁄8 teaspoon salt
9 tablespoons unsalted butter
1 large egg
Filling
1 cup dark brown sugar, packed
3 large eggs
1 cup dark corn syrup
3 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
2 cups pecan halves
1 9-inch deep-dish pie plate
cooking spray