Pecan Custard Pie

Ingredients

• 2 cups of sugar
• 1 cup of water
• butter size of an egg
• 4 eggs
• 2 teaspoonfuls of cornstarch
• 1 cup of cream or rich milk
• 1 1/2 cups finely chopped pecans
• vanilla to suit taste

Method

1. 1

   Boil sugar and water to a thick syrup, add butter.

2. 2

   Mix yolks with cornstarch and milk, add syrup, boil until thick.

3. 3

   Add flavor and pecans, pour into baked crust.

4. 4

   Make icing of whites, spread on top, and brown.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 28. The excerpt below is the record exactly as published.

Pecan Custard Pie. 2 cups of sugar; 1 cup of water; butter size of an egg ; 4 eggs ; 2 teaspoonfuls of cornstarch ; 1 cup of cream or rich milk; ly^ cups finely chopped pecans; vanilla to suit taste

Cook this with the app: pantry check, scaling, and the assistant.