What am I saying? There are never “leftover pecans” around our house. We can always find a way to use them. One way to use them is in pie, but not just any pie.
Do you remember the pecan chiffon pie from S. H. Kress’s Five and Dime Lunch Counter? Although I have saved the recipe for some time now, I had never tasted this delicious sounding pie until I made it this week. Then I nearly ate it all in one sitting.
Thought you might like to try this updated version. Have a wonderful New Year!
Pecan Chiffon Pie
½ cup chopped pecans
½ cup light or dark brown sugar
¾ cup water
2 tablespoons cornstarch
2 tablespoons cold water
3 large egg whites (if cold, place in a bowl of tepid water to warm up)
2 tablespoon white sugar
½ of package of ready made pie crust baked and set aside to cool
Topping recipe below
First of all a note about the pie crust- blind bake according to package directions. If you let it get slightly brown it will have a better flavor with this no-bake pie.
Place the chopped nuts on a plate and microwave for 1-2 minutes until nuts are toasted. Set aside.
Mix sugar and ¾ cup water in a small saucepan and bring to a boil. Mix the cornstarch with the 2 tablespoons cold water and whisk into the brown sugar mixture. Cook mixture until very thick.
Set aside. In a mixer, beat the egg whites with 2 tablespoons sugar until stiff peaks form. Add the brown sugar mixture and the nuts, beating until well blended. Pour the mixture into the cooled pie crust. Refrigerate for an hour or two before serving.
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Pecan Chiffon Pie
