Pecan Cream Pie

Whipped cream lightens and lifts toasted pecans and caramel custard almost to ethereal levels.

This can only be said of pecan cream pie which is easily and simply made ahead and refrigerated as the crowning touch of a special meal.

Makes 6 to 8 servings

Ingredients:

3/4 cup firmly packed dark brown sugar

1 Tbsp unflavored gelatin

1/2 tsp salt

1 cup sour cream

6 Tbsp butter

4 large eggs, separated, room temperature (If using uncooked egg whites bothers you, use egg yolks and pasteurized egg whites available in most baking supply sections. Save egg whites in freezer for another use. Two or three extra egg whites in a meringue topping produce a different and appetizing "Mile High" result.)

1 tsp vanilla

1 cups chopped pecans

1/2 cup sugar

1 baked 9-inch deep-dish pie crust

1 cup whipping cream

1/4 cup powdered sugar

Method:

* Combine dark brown sugar, gelatin and salt in double boiler. Add sour cream, 3 tablespoons butter and egg yolks.

* Set over hot water and stir until mixture thickens slightly and coats back of spoon, about 8 minutes.

* Remove from heat.

* Blend in vanilla.

* Refrigerate until custard is thickened and mounds slightly when stirred, about 45 minutes.

* Melt remaining 3 tablespoons butter in heavy small skillet. Add pecans and stir until lightly browned. Remove with slotted spoon and drain on paper towels.

* In large mixer bowl, beat egg whites to soft peaks.

* Gradually add sugar and beat until stiff but not dry.

* Gently fold whites into custard.

* Mix in 1 cup pecans.

* Spoon into crust.

* Cover and refrigerate until custard is set, about 30 minutes.

* Beat cream with powdered sugar to stiff peaks.

* Fold in remaining cup pecans. Mound onto pie.

* Cut into slices and serve.

Learn more about this author, Joan Mccord.
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