Pecan Cream Pie

Candi Sawatzky
Doris Cornelsen

1 1/4 c. milk
3/4 c. brown sugar, divided
1/2 tsp. salt
1/4 c. sifted flour
2 T. cornstarch
1/2 c. cold milk
3 eggs, separated

In saucepan: Heat to boil- 1 1/4 c. milk, 1/2 c. brown sugar, and salt. Mix: flour, cornstarch, and 1/2 c. cold milk. Stir until smooth. Add: 3 eggs yolks and blend all together. Beat whites and 1/4 c. brown sugar to soft peaks and stir in along with pecans. Pour into baked shell and chill. This was mom’s specialty she came up with when living in Southern Oklahoma where the pecans were plentiful.

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