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
11⁄2 cups unbleached,
1⁄4 cup granulated sugar
1⁄8 teaspoon salt
9tablespoons unsalted butter
1large egg
Filling
1cup dark brown sugar, packed
3large eggs
1cup dark corn syrup
3tablespoons unsalted butter, melted
1teaspoon pure vanilla extract
1teaspoon ground cinnamon
2cups pecan halves
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