I discovered the recipe for this sky-high, pecan pumpkin pie last year in a copy of a Chatelaine magazine I read in my doctor's office. We get to enjoy this masterpiece at my parents' house for Thanskgiving dessert Sunday night.
I modified the ingredients so that my diabetic husband can enjoy it but I recommend that if you make it, and you should, you follow the recipe as it is. Oh, and save the $5 and don't buy a container of Cream of Tartar. Substitute with white vinegar. This will stabilize the meringue just as good. And an additional tip... if you have stainless bowls for your brand of stand mixer, put it and the beaters in the freezer for ten minutes prior to whipping. Egg whites like cold metal.
LOOK AT ALL THOSE CANDIED PECANS!!!
The recipe can be found online on Chatelaine's website.
I hope all of you have/had a lovely Thanksgiving.
Eat and be merry and all that jazz...
4 comments:
Looks good, CJ.
eat all the treats!
OH MY GOD I CAN'T EVEN BEGIN TO TELL YOU ALL HOW GOOD THIS DAMN PIE WAS.
I have the same blender as u,
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