Bertha's Pecan Cream Pie

Ingredients

• 1 pie shell , 9 inch
• 4 eggs yolks
• 2 cups milk
• 0.67 cups white sugar
• 0.33 cups cornstarch
• 1 pinch salt
• 0.5 teaspoons vanilla extract
• 1 cup ground pecans
• 4 eggs whites
• 0.5 teaspoons vanilla extract
• 6 tablespoons white sugar
• 0.25 cups ground pecans

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C.)

2. 2

   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.

3. 3

   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.

4. 4

   Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.