Pecan Nut Carmel Cream Pie

This was a special pie that our Aunt Alice (Alice Rigler Tucker from San Francisco, CA). We were so happy to finally find her recipe!!!!
Pecan Nut Carmel Cream Pie
Pecan Nut Carmel Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pie Crust:

  • 1

    c. flour

  • 1/2

    tsp. salt

  • 1/3

    c. shortening

  • 5 or 6

    tbs. milk ice cold

  • Pie Filling:

  • 1/4

    c. sugar (to carmelize)

  • 5

    tbs. flour

  • 1/2

    tsp. salt

  • 2

    c. milk (scalded)

  • 2

    eggs (slightly beaten)

  • 2

    tbs. vanilla extract

  • 2/3

    c. pecans

Directions

Pie Crust: Stir flour and salt together and cut in shortening. Add ice cold milk one tbs. at a time. Cook 450' for 12-15 minutes. Cool well. Pie Filling: Carmelize sugar (brown slowly in pan on top of the stove), add scalded milk and stir until sugar is dissolved. Mix flour, sugar, salt; slowly stir it into milk; cook in double boiler 15 minutes or until thick. Take off stove and add eggs and stir fast so eggs won't harden. Add butter, cook 3 more minutes, then add vanilla extract and cool. Blend in pecans after cooled. Spoon into cooled pie crust and refridgerate. Serve with Cool Whip or Whipped Cream like Aunt Alice did.

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