Directions
·
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.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups
all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly.
Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds
together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Editor's Note
Let pie weights cool before storing. Beans and rice may be
reused for pie weights, but not for cooking.
Nutrition Facts
1 piece: 522 calories, 33g fat (15g saturated fat), 126mg
cholesterol, 272mg sodium, 51g carbohydrate (32g sugars, 2g fiber), 8g protein.
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