Bertha'S Pecan Cream Pie

• 1 (9 inch) pie shell, baked
• 4 egg yolks
• 2 cups milk
• 2/3 cup white sugar
• 1/3 cup cornstarch
• 1 pinch salt
• 1/2 teaspoon vanilla extract
• 1 cup ground pecans
• 4 egg whites
• 1/2 teaspoon vanilla extract
• 6 tablespoons white sugar
• 1/4 cup ground pecans

1. Preheat oven to 350 degrees F (175 degrees C.)
2. In the top of a double boiler, combine yolks, milk, 2/3 cup sugar, cornstarch and salt. Cook, stirring constantly, until mixture thickens. Stir in 1/2 teaspoon vanilla and 1 cup pecans. Pour filling into baked pie shell.
3. In a large glass or metal mixing bowl, beat egg whites until foamy. Beat in 1/2 teaspoon vanilla and gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Sprinkle with 1/4 cup ground pecans.
4. Bake in the preheated oven for 10 to 15 minutes, or until meringue is delicately browned.

pie shell, egg yolks, milk, white sugar, cornstarch, salt, vanilla, ground pecans, egg whites, vanilla, white sugar, ground pecans

Taken from www.allrecipes.com/recipe/24092/berthas-pecan-cream-pie/ (may not work)