Pecan Pumpkin Pie
This not your ordinary pumpkin pie! The crust is first filled with pecans, butter and sugar. The pie is topped off with a meringue. It is a show piece and delicious.
Pie Shell:
1/3 cup finely chopped pecans
1/3 cup brown sugar
2 T sweet butter, softened
1 unbaked pie shell (I like the Pillsbury one the best. You will find it in the dairy department)
Blend the first three ingredients. Gently press into the bottom of the pie shell.
Filling:
3 eggs
2 egg yolks (the whites will be used for the meringue)
1 cup cooked pumpkin
½ cup brown sugar
1 ½ cup heavy cream
½ tsp salt
1 tsp cinnamon
¼ tsp cloves
¼ tsp ginger
¼ tsp mace
Preheat oven to 400 degrees.
Blend all ingredients.
Pour into shell.
Bake 50 minutes.
Meringue:
2 egg whites and two T granulated sugar
Beat egg whites until stiff, add sugar while beating.
Remove pie from oven, cover with meringue.
Return to 425 degrees oven to brown.
Keep watch! It does not take long.
Happy Holidays!




25. Nov, 2009 









Agaat Den Hertog, Miss A's mother, is a native of The Netherlands and began cooking in the Continental tradition, cooking classic French recipes. She expanded her repertoire to include traditional American and Southern Country dishes, after settling in the South in the early 1970's.
Agaat's passion in life is traveling — there isn't a continent that she hasn't explored. She enjoys recreating meals that she has enjoyed during her travels — everything from Southwestern Tortilla Soup with Homemade Tortilla Chips to making her own pasta from scratch to Indonesian Rice Table. In North Carolina , where she has entertained regularly for decades, she has a reputation for being the consummate chef and hostess. She loves to socialize, cook, drink good wine, and entertain. She plans to share her favorite recipes - everything from hors d'ouevres for the perfect cocktail party to traditional holiday meals to recipes from other cultures. Some will be healthy, but others will not. Some will be quick & easy, but others will take time, and be more elaborate. There will be something for all levels of cooks to enjoy. You can contact Agaat directly at
No comments yet... Be the first to leave a reply!