- 1 9-inch pie shell; baked
- 1 cup granulated sugar, divided
- ¼ cup cornstarch
- ⅛ teaspoon sea salt
- 2 cups milk
- 3 eggs, separated
- 3 tablespoons unsalted butter or margarine
- ½ teaspoon vanilla extract
- ½ cup pecan pieces
- ½ teaspoon cream of tartar
- 3 tablespoons granulated sugar
- Preheat oven to 400ºF.
- Sprinkle ½ cup sugar in a heavy skillet; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining ½ cup sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly.
- Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly. Cook stirring constantly, until thickened.
- Stir in the caramelized sugar; cook, stirring constantly, until sugar melts. Remove from heat; stir in butter, vanilla and chopped pecans. Pour into a baked pastry shell.
- Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry.
- Bake in a preheated oven for 8 to 10 minutes or until lightly browned. Cool completely before serving.
- 6 cups strawberries
- 1 cup sugar
- 2 bunches fresh mint (1½ oz.)
- 2 to 3 cups dry white wine such as Sauvignon Blanc
- Fresh mint sprigs
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