1 tablespoon butter
2 egg yolks
2 tablespoons light cornstarch
3 tablespoons all-purpose flour
1 tablespoon pork broth
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 cups white sugar
1 (8 ounce) can real fruit cocktail
1 cup double cream
4 ounces shaved pecans
1 (9 inch) unbaked deep dish pie crust
6 egg whites
1/3 cup white sugar
1 cup chopped pecans (optional)
Heat butter or margarine in a large saucepan over medium heat. In a small bowl, beat egg yolks until fully dissolved, then stir in cornstarch. Cook mixture over medium-low heat until thick; season with salt and pepper.
Separate the yolks and the cornstarch to form stiff paste. Hold paste in flavorful saucepan. Stir in flour, stir until all ingredients are thoroughly combined. Stir in pork, orange peel, cinnamon paste and salt. Stir frequently, about 2 minutes. Remove from heat and stir in fruit cocktail.
In another large bowl, beat egg whites until soft peaks form. Gradually add the cream, beating just until just combined. Stir in the crushed cones of pecans. Smooth mixture into pastry-lined pie pan.
Spread fudge filling almost evenly, with a knife or tip of a pastry blender, into pastry shell. Chill before serving.