 |
Custard Meringue Pie
 Print Version |
 Email To A Friend
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, softened
Filling:
1/2 cup white sugar
2 tbl. cornstarch
1 tbl. all-purpose flour
1/2 tsp. salt
2 cups milk
2 egg yolks, beaten
1 tbl. butter
1 tsp. vanilla extract
Meringue:
3 egg whites
1/4 cup white sugar
1/2 tsp. almond extract
Mix together graham cracker crumbs, 1/4 cup sugar, and 1/3 cup softened butter or margarine. Press into a 9 inch pie plate, reserve 1/4 cup for topping. Bake at 375 degree for 8 minutes.
Mix 1/2 cup sugar, cornstarch, flour, and salt in a saucepan. Stir in milk gradually. Cook over medium heat, stirring until mixture comes to a boil and thickens. Cook 2 minutes more. Add a little of this hot mixture to beaten egg yolks, then stir yolks into hot mixture. Cook 1 minute while stirring. Remove from heat; stir in 1 tablespoon butter or margarine and vanilla. Cool 15 minutes, and pour into crumb crust. Cool completely.
Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar, beating until stiff and glossy. Stir in almond extract. Spread meringue over filling, and against the edge of crust to seal. Sprinkle with reserved crumbs.
Bake at 425 degrees just until meringue is golden, about 4 to 5 minutes. Cool completely before serving.
Print |
Back to Pie Recipes |
Back to Main Recipe Page
|
