Chocolate Pecan Puff Pie

A friend asked me to share this recipe.  It is from Farm Journal’s Complete Pie Cookbook.  I think the book may be out of print but that used copies are still available for sale through sites like Amazon.    It is a great cookbook for pie lovers with tons of recipes.    I prefer this pie served warm with vanilla ice cream on top.

Pecan Puff Pie

Baked 9″  pie shell

Chocolate Filling:

1 (6 oz) pkg. semisweet chocolate pieces

1/2 cup evaporated milk or light cream

1/2 tsp. vanilla

Pecan Meringue:

1/2 cup sifted flour

1/2 tsp. salt

4 egg whites

1 cup light brown sugar firmly packed

1 cup chopped pecans

3 tblsp. melted butter or margarine

1 tsp. vailla

1/2 cup pecan halves

Chocolate Filling:

  •  Place chocolate pieces in top of double boiler.  Melt over hot water.  (I did this step in the microwave.)
  • Add evaporated milk and vanilla. Blend thoroughly.
  • Spread in a layer over bottom of pie shell and fill with Pecan Meringue.

Pecan Meringue:

  • Sift flour; measure; sift again with salt   (I just mixed flour with salt in a bowl without sifting.)
  • Beat egg whites until they form soft peaks.
  • Gradually add brown sugar, beating until it holds firm peaks.
  • Fold in flour, chopped pecans, butter and vanilla
  • Spread over chocolate layer.
  • Arrange pecan halves around edge of pie to make a wreath (I consider this optional)

Bake in slow oven (325 degrees) 50 to 60 minutes.