For an extra layer of flavor, toast the pecans lightly before grinding. This will enhance their nutty aroma and depth. Ensure your pie shell is completely cool before filling to prevent the crust from becoming soggy. When making the meringue, ensure your mixing bowl and beaters are completely clean and free of any grease or yolk residue. This will help the egg whites whip to their full volume. To prevent the meringue from shrinking, make sure it touches the crust all the way around the pie. If you don't have a double boiler, you can use a heatproof bowl set over a pot of simmering water. Just make sure the bottom of the bowl doesn't touch the water. Store leftover pie in the refrigerator, covered, for up to 3 days. The meringue may soften slightly over time.
Ernestine Wisozk
Jun 3, 2025I made this for Thanksgiving and it was a huge hit! Everyone raved about it.
Anahi Zboncak
May 23, 2025Next time I make this, I am going to add a little bourbon to the filling.
Ansel Kirlin
May 17, 2025My meringue didn't quite get stiff peaks, but it still tasted amazing! I'll try chilling the bowl next time.
Elmira Torp
Apr 25, 2025The instructions were easy to follow, and the pie turned out beautifully. Thank you for sharing this wonderful recipe!
Vernice Mitchell
Apr 24, 2025This pie is absolutely divine! The filling is so creamy and the meringue is perfect.