"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

DEEP SOUTH PECAN PIE Recipe

  Tried it? Rate this Recipe:
 

 

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.

Contributor:  
Contributor:  
JO THROGMARTIN (MAMS)
Added: Wednesday, July 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

MERINGUE:
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!!!!!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

527W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!