- Yields: 8 servings
- Preparation: 155 minutes
Ingredients
Shortbread crust
- 1 2/3 cups (400mL) pecans, halves
- 1 2/3 cups (400mL) all purpose flour
- 2/3 cups (150mL) GAY LEA - Butter Sticks – Unsalted, cold and cubed
- 2/3 cup (150mL) instant dissolving sugar
- 1/2 tsp (2mL) salt
- 3 tbsp (45mL) ice water(approx)
Filling
- 3 cups (750mL) HEWITT'S - milk
- 1 1/4 cup (300mL) dark brown sugar
- 1/2 cup (125mL) cornstarch
- 1/4 cup (50mL) GAY LEA - Unsalted Butter, cold and cubed
- 2 tbsp (30mL) vanilla extract
Meringue
- 1 cup (250mL) liquid egg whites
- 1 tsp (5mL) cream of tartar
- 2/3 cup (150mL) instant dissolving sugar
Instructions
Shortbread Crust- Pulse pecans in food processor until finely ground. Add flour, sugar, butter and salt; pulse until crumbly. Drizzle ice water over mixture; pulse just until the dough is moist and clumps together. Turn out and shape into a disc; divide into 8 equal portions. Press each portion of dough evenly into 5" (12 cm) mini pie plates or foil meat pie pans. Chill for 30 minutes.
- Preheat oven to 375°F (190°C). Arrange pie shells on a baking sheet.
- Line each pastry shell with foil and fill with pie weights. Bake on lowest rack for 15 minutes. Carefully remove the foil and weights. Bake for 7 to 8 minutes or until golden. Cool completely.
- Whisk milk, sugar and cornstarch in a microwave-safe bowl. Heat on high, stirring every 2 minutes for 7 to 8 minutes or until hot and thickened. Whisk in butter and vanilla; immediately divide the hot filling between cooled shells.
- Preheat oven to 400°F (200°C). Using a mixer on high speed, beat egg whites with cream of tartar until soft peaks form. Still on high speed, add sugar, a spoonful at a time, beating until stiff, glossy peaks form. Divide meringue between pies, mounding onto the still warm filling; spread to edge of crust and use the back of a spoon to swirl decoratively. Bake for 7 minutes or until golden. Cool completely before serving.
Tips:
- Excellent source of folate.
