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This recipe for DEEP SOUTH PECAN PIE, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, July 9, 2008


1 Standard pie crust
3 ounces of unsweetened chocolate
2 cups milk
1 cup sugar
1/2 teaspoon all-purpose flour
4 large egg yolks
2 tablespoons butter
1 & 1/2 teaspoons vanilla extract or cognac vanilla
4 large egg whites
1/2 cup sugar

1. Preheat oven to 400F
2. Combine the chocolate and the milk in the top of a double boiler and heat over simmering water. Beat until the chocolate has melted and the mixture is smooth.
3. Combine the sugar, salt, and flour and mix well. Add to the chocolate and milk. Beat thoroughly.
4. Pour a small amount of the chocolate mixture into the egg yolks to temper them, and mix well. Add the yolks to the remaining chocolate mixture, and blend thoroughly.
5. Cook over simmering water, stirring constantly, until mixture has thickened, 8 minutes. Add the butter and blend. Remove from the heat, add the vanilla.
6. Spoon the filling into a 9-inch baked pie shell.

1. Beat the egg whites with a tiny pinch of salt until they hold a soft peak. Slowly add the sugar, beating until the whites hold a stiff peak.
2. Cover the warm filling with the meringue,making sure the meringue covers the filling and seals the edge of the crust (this helps prevent shrinking and "weeping").
3. Place the pie on the middle shelf of the oven and bake until the meringue is lightly browned, 10-15 minutes. Cool before serving.

Number Of Servings:
Number Of Servings:
one pie
Personal Notes:
Personal Notes:
A perfect cream pie filling is never stiff and gummy. It must be soft, and it should run just a little when cut. This was a recipe from my grandmother. When i was little i used to stand at the stove and watch her stir this filling and beg for the spoon. Yum!!!!!




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