Ma Ferguson'S Pecan Cream Pie

• 1 cup sugar
• 1/2 cup chopped pecans
• 2 tablespoons all-purpose flour
• 2 eggs, separated
• 1 cup milk
• 2 tablespoons butter or margarine
• 2 teaspoons vanilla extract
• 1 baked (9-inch) pastry shell
• 1/4 cup sugar
• 1/4 teaspoon vanilla extract
• 2 tablespoons finely chopped pecans

1. Combine 1 cup sugar, 1/2 cup pecans, and flour in a heavy saucepan; stir well.
2. Combine egg yolks and milk in a mixing bowl; mix well.
3. Gradually add milk mixture to pecan mixture, stirring until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Cook 1 minute, stirring constantly. Remove from heat; add butter and 2 teaspoons vanilla, stirring until butter melts. Pour into pastry shell.
4. Beat egg whites (at room temperature) until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in 1/4 teaspoon vanilla. Spread meringue over filling; seal to edge of pastry. Sprinkle with pecans. Bake at 400u0b0 for 10 minutes or until golden brown. Cool.

sugar, pecans, flour, eggs, milk, butter, vanilla, pastry shell, sugar, vanilla, pecans

Taken from www.myrecipes.com/recipe/ma-fergusons-pecan-cream-pie (may not work)