How to Make Bertha's Pecan Cream Pie - A Step-by-Step Guide

Bertha's pecan cream pie is a decadent and indulgent dessert that has been a favorite in my family for generations. This rich and creamy pie features a buttery pecan crust, a smooth and velvety cream filling, and a generous topping of chopped pecans for added texture and flavor.

This recipe has been passed down through the years and holds a special place in our hearts. Whenever there is a special occasion or family gathering, you can be sure that Bertha's pecan cream pie will be on the...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 1 to 9 - inch pie

  • 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.
  • Nutrition

    396 cal.

    • Total Fat: 21g
    • Saturated Fat: 4g
    • Cholesterol: 107mg
    • Sodium: 179mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 2g
    • Total Sugars: 30g
    • Protein: 8g
    • Vitamin C: 0mg
    • Calcium: 95mg
    • Iron: 1mg
    • Potassium: 198mg