Praline Pumpkin Pie
Serves 6 to 8
- 1/3 cup finely chopped pecans
- 1/3 cup plus 1/2 cup brown sugar
- 2 tablespoons butter, softened
- One 9-inch unbaked pie shell
- 3 whole eggs
- 2 eggs, separated
- 1 cup canned pumpkin
- 1 1/2 cups heavy cream
- 1/4 cup dark rum
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground mace (optional)
- 2 tablespoons granulated sugar
Preheat the oven to 400 degrees F.
Blend the pecans with 1/3 cup brown sugar and softened butter. Press gently with the back of a spoon into bottom of pie dish.
Blend all the remaining ingredients except the egg whites and granulated sugar. Pour into the pie shell. Bake for about 50 minutes.
Make a meringue by beating the egg whites until stiff, adding the granulated sugar while beating.
After the pie has baked, remove from oven and cover with meringue. Return to a 425 degrees F oven just to brown the meringue.
Recipe reprinted by permission of Random House 2005. All rights reserved.
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