Cream Pecan Pie

2 cups sugar
1 cup water
3 tablespoons butter
4 eggs, separated
4 tablespoons cornstarch or flour
1 cup heavy cream
1 1/2 cups chopped pecans
1 teaspoon vanilla
9-inch pie crust, baked


Boil two cups sugar and the water to a thick syrup. Add butter. In a separate bowl, mix the egg yolks, cornstarch or flour and cream. Add egg mixture to the syrup and boil until it thickens. Stir in pecans and vanilla. Pour into baked pie crust. Beat egg whites until soft peaks form. Add 8 tablespoons sugar and beat until firm. Spread meringue over pie. Brown in a 350-degree oven.

Yield: 6 servings