Sprinkle 1/2 C sugar in a heavy skillet; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly. Cook stirring constantly, until thickened. Stir in the caramelized sugar; cook, stirring constantly, until sugar melts. Remove from heat; stir in butter, vanilla and chopped pecans. Pour into a baked pastry shell. Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy. Gradually add 3 T sugar, 1 T at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Bake at 400 F for 8 to 10 minutes or until lightly browned. Cool completely before serving. Yield: one 9-inch pie. Di Note: Good pie for Thanksgiving - very rich-all the guests will head for the nearest bed and youll have peace and quiet. Finally. Di Pahls personal recipes-1994 Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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|Serving Size: 1 Pie (1142g)|
|Recipe Makes: 1 Pie|
|Calories from Fat: 1656 (63%)|
|Amt Per Serving||% DV|
|Total Fat 184g||245 %|
|Saturated Fat 50.8g||254 %|
|Monounsaturated Fat 78.2g|
|Polyunsanturated Fat 37.4g|
|Cholesterol 3256.2mg||1002 %|
|Sodium 1125.7mg||39 %|
|Potassium 1519.7mg||40 %|
|Total Carbohydrate 147.6g||43 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 142g|
|Protein 104.3g||149 %|
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Calories per serving: 2618
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