For the crust
12 separated eggs
12 tablespoons of sugar
1 drop of vanilla extract
8 tablespoons of pecans, ground
4 tablespoons of all-purpose flour
For the cupuaçu cream filling
2 3/4 cups of sugar
250g of cupuaçu pulp
For the meringue topping
6 egg whites
6 tablespoons of sugar
For the crust
12 separated eggs
12 tablespoons of sugar
1 drop of vanilla extract
8 tablespoons of pecans, ground
4 tablespoons of all-purpose flour
For the cupuaçu cream filling
2 3/4 cups of sugar
250g of cupuaçu pulp
For the meringue topping
6 egg whites
6 tablespoons of sugar
In a mixer, beat the egg yolks with sugar until smooth
Add vanilla extract
Add pecans, flour, and whipped egg whites, mixing well
Pour into a 26cm-diameter baking dish, greased and floured, and bake in a preheated oven at 180°C for 30-40 minutes or until golden brown
Remove from the oven and let cool before turning out of the pan
Prepare the cupuaçu cream: in a medium saucepan, combine sugar and 1/2 liter of water
Bring to a boil, then reduce heat and simmer until a syrup forms
Add cupuaçu pulp and cook until the mixture thickens slightly
Stir occasionally and test by drizzling some of the filling onto a plate; if it holds its shape, it is ready
Remove from heat and let cool
Cut the pie in half horizontally, fill with the cupuaçu cream, and reserve
Make the meringue topping: beat egg whites until stiff peaks form, then add sugar and continue beating until stiff and glossy
Cover the pie with the meringue topping
Garnish with caramelized sugar and toasted pecans
Serve in 12 slices
Calorie count per serving: 388.
