Indulge in the Southern charm and delectable flavors of Mrs. Stewart's Pecan Pie with Meringue, a classic dessert that has won hearts for generations. This iconic pie features a flaky, buttery crust filled with a rich and gooey pecan filling, topped with a cloud-like meringue that adds a delightful textural contrast.
In this comprehensive guide, you will embark on a culinary journey to recreate this timeless Southern delicacy. We present two variations of the pecan pie recipe - one with a traditional filling and the other with a chocolate twist - each offering a unique flavor experience. Additionally, we provide a detailed meringue recipe that will transform your pie into a masterpiece.
Whether you are a seasoned baker or a novice looking to impress your loved ones, this article equips you with all the essential knowledge, tips, and techniques to achieve pecan pie perfection. So, gather your ingredients, preheat your oven, and let's dive into the delightful world of Mrs. Stewart's Pecan Pie with Meringue.
MERINGUE-TOPPED PECAN CUSTARD PIE
I only use this recipe on special occasions. It's an amazing variation on the pecan pie everyone knows-the filling is a custardy delight, and the meringue gives the whole thing a lightness that's the perfect ending to a multi-course feast. -Therese Asche, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425° ., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large heavy saucepan, mix sugar and flour. Whisk in milk and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in pecans and vanilla., For meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.
Nutrition Facts : Calories 522 calories, Fat 33g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 272mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.
BUTTERSCOTCH PIE WITH PECAN-SHORTBREAD CRUST
For a crust with the texture of a pecan sandy, nuts are blended into an easy, buttery press-in tart dough. The filling, made with a simple combination of brown sugar, milk, and egg yolks, is a nostalgic nod to butterscotch pudding. Using a rectangular fluted tart pan gives this stunner a more graphic look, and makes it a snap to cut into small servings-so family and friends can feel free to try every option on the dessert table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Crust: Preheat oven to 375°F. Toast pecans on a rimmed baking sheet until fragrant and golden, 8 to 10 minutes. Let cool 15 minutes, then finely grind in a food processor. Add flour and salt to food processor and pulse just to combine.
- In a bowl, stir together butter and granulated sugar; stir in egg yolk. Add flour-pecan mixture and stir until mixture has the texture of fine crumbs and holds together when pressed between two fingers. Press evenly into bottom and up sides of an 8 1/4-by-11-inch fluted tart pan with a removable bottom.
- Freeze pan 15 minutes, then transfer to oven and bake until set and deep golden brown, about 25 minutes. Transfer pan to a wire rack; let cool 15 minutes.
- Filling: Meanwhile, in a saucepan, whisk together brown sugar, cornstarch, and salt. Whisk in egg yolks, then milk. Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and whisk in butter. Pour filling into crust and let cool 15 minutes. Press plastic wrap directly onto surface of filling and refrigerate until set, at least 4 hours and up to 2 days.
- Pecans: Reduce oven temperature to 350°F. In a small bowl, stir together pecans, sugar, salt, and egg white. Spread mixture into an even layer on a rimmed baking sheet. Bake, stirring once, until golden brown and crunchy, about 15 minutes. Separate clumped nuts with a fork; let cool completely. Pecans can be stored in an airtight container at room temperature up to 1 week.
- To serve pie, remove plastic wrap, then sides of pan; transfer pie to a platter. Decorate with sugared pecans, cut into squares, and serve.
PECAN MERINGUE PIE
My good friend sent me this recipe and when I made it, it was every bit as delicious as she said! I love making it for Thanksgiving.-Anne Powers, Munford, Alabama
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Add cream of tartar to whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until sugar is dissolved. Continue beating until stiff peaks form. Fold in vanilla, cracker crumbs and pecans., Spread into a greased 9-in. pie plate. Bake until lightly browned, 25-30 minutes. Cool completely on a wire rack. , For topping, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Spread over meringue; if desired, sprinkle with additional pecans. Refrigerate until serving.
Nutrition Facts : Calories 373 calories, Fat 23g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 96mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
PECAN MERINGUES
Sooooo good! My mother made these every year for Christmas. They are an instant hit with everyone who tries them. Very easy to make, too!
Provided by Jellybean
Categories Candy
Time 1h
Yield 32 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 225 degrees.
- Beat egg white until stiff. Add brown sugar to egg white and beat until smooth. Fold pecans into mixture, using a large wooden spoon and stir until nuts are well coated. Drop by spoon onto un-greased cookie sheets. (About 2 pecan halves per spoonful).
- Bake until golden brown and meringue is completely dry - about 1 hour.
MAPLE PECAN PIE
This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h20m
Number Of Ingredients 14
Steps:
- Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.
- Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.
- Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.
- Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.
MRS. STEWART'S PECAN PIE W/ MERINGUE
This recipe was printed in the Fall 2007 Taste of the South Magazine. It was once a secret family recipe belonging to a Southern lady from Mississippi. This pie is special in that it has a creamy custard pecan filling and it's topped with meringue.
Provided by Kim D.
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Prick pie shell with a fork.
- Bake pie shell for 10 minutes or until golden brown; remove from oven and allow to cool.
- On a baking sheet, place pecans in a single layer and roast in oven until fragrant, checking every few minutes to avoid burning; remove from oven and let cool.
- In a medium microwave safe bowl, beat egg yolks, 1/2 cup sugar, and flour on medium speed with an electric mixer, beating until thick and pale.
- Add sweetened-condensed milk, water and vanilla and beat until well combined.
- Microwave on high (100 percent power) for 5 1/2 minutes, stirring halfway through, or until mixture is a thick pudding-like consistency.
- Stir in pecans.
- Let cool for 20 minutes.Spoon filling into pie shell.
- Increase oven temperature to 400°F
- In a clean, medium bowl, beat egg whites at high speed with an electric mixer until foamy.
- Gradually add 3 tablespoons sugar, beating until stiff peaks form.
- Spread meringue over pie, sealing to edge.
- Return pie to oven and bake for 5-10 minutes or until merigue is slightly brown.
CLASSIC PECAN PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. On a lightly floured board, roll out the pastry to a thickness of 1/8 inch. Place the pastry in a 9-inch pie plate that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry, if desired. Transfer to freezer until firm, about 15 minutes.
- Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs granulated sugar, and brown sugar. Whisk to combine. Add dark and light corn syrups, butter, bourbon, vanilla, and salt. Whisk until well combined. Add chopped pecans, and stir to combine. Pour into prepared crust.
- Arrange remaining 1 1/4 cups pecan halves decoratively over top of pie. Bake on a Silpat-lined baking sheet until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean, 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.
DEEP-DISH PUMPKIN-MERINGUE PIE
This mile-high pumpkin pie has major curb-appeal, thanks to a simple meringue topping. For just the right texture, whip the whites until they hold stiff, glossy peaks-but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie. Keep in mind that the baked pie needs at least 6 hours to chill, so it's best to make it the day before you need it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h10m
Yield Makes one 9-inch deep-dish pie
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Make the crust: On a lightly floured surface, roll out dough to an 1/8-inch thickness. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate 30 minutes.
- Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
- Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
- Reduce oven temperature to 325°F. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
- Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
- Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.
PECAN PIE
Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before serving. Dollop with freshly whipped and barely sweetened cream to balance out the bold sweetness of this pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. with rack set in lowest position.
- Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
- Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
- Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.
Nutrition Facts : Calories 715 g, Fat 48 g, Protein 9 g, SaturatedFat 14 g
PECAN PIE WITH MRS. KOSTYRA
As common as it is today, pecan pie is a relatively recent addition to the American table. No one knows exactly when it was invented, but since the 1940s -- when it was first popularized in "Joy of Cooking" and "The Fannie Farmer Cookbook" -- myriad pecan-pie recipes have emerged, including this sweet, rich version, brought to us by Martha's mother, Mrs. Kostyra.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. If using homemade pate brisee, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice. Transfer to freezer until firm, about 15 minutes.
- Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined. Add chopped pecans, and stir. Pour into prepared crust.
- Arrange remaining 1 1/4 cups pecan halves decoratively on top of pie. Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.
LAYERED PECAN PIE
Underneath a golden layer of pecans, a sweet and sticky filling awaits. A dollop of whipped cream or a scoop of ice cream is an ideal topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper. On a lightly floured work surface, roll out dough to a 13-inch round. Fit dough into ring; trim edges. Freeze 30 minutes.
- Preheat oven to 400 degrees. Whisk together eggs, syrup, and sugar in a medium bowl until smooth. Whisk in butter, vanilla, lemon juice, and salt. Stir in chopped pecans. Pour filling into shell. Arrange pecan halves on top in concentric circles.
- Bake, tenting with foil after 15 minutes, until filling is set, about 1 hour. Let cool at least 2 hours on a wire rack. Serve with whipped cream.
PECAN MERINGUE PIE
Every time I take this to a dinner or church gathering someone ask for the recipe. Even those who do not like pecan pie will enjoy this.
Provided by angelfan
Categories Pie
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Add flour to sugar, in saucepan, mix in beaten egg yolks and milk.
- Add butter and pecans.
- Cook on med heat stirring constantly until thickened, Remove from heat and stir in vanilla.
- pour into pie shell.
- Top with meringue made according to your favorite meringue recipe.
- Bake at 350F until meringue is golden brown.
Nutrition Facts : Calories 433.8, Fat 22.4, SaturatedFat 6.2, Cholesterol 76.6, Sodium 208.7, Carbohydrate 53.9, Fiber 1.4, Sugar 33.8, Protein 5.8
Tips:
- Use fresh, high-quality pecans for the best flavor.
- Toast the pecans before using them to enhance their flavor.
- Use unsalted butter for the pie crust to prevent the pie from becoming too salty.
- Be sure to chill the pie crust before baking it to prevent it from shrinking.
- Bake the pie at a high temperature for the first 15 minutes to set the crust, then reduce the temperature to finish baking the pie.
- Allow the pie to cool completely before serving to allow the flavors to develop.
Conclusion:
Mrs. Stewart's Pecan Pie with Meringue is a classic Southern dessert that is perfect for any occasion. With its buttery, flaky crust, sweet and nutty filling, and fluffy meringue topping, this pie is sure to be a hit. Follow the tips above to make sure your pie turns out perfect every time.
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