How to make it

  • Make 9-inch pie shell and bake.
  • Mix brown sugar, cornstarch and salt in saucepan. Gradually stir in water and milk. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute.
  • Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend egg yolk mixture into hot mixture in saucepan. Boil 1 minute more, stirring constantly.
  • Remove from heat. Blend in vanilla. Pour immediately into baked pie shell. If desired, finish immediately with Pie Meringue.* Otherwise, let cool at room temperature.
  • Lastly, pie may be chilled thoroughly (about 2 hours) and topped with sweetened whipped cream.
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon vanilla
  • Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Tops a 9-inch pie.
  • Spoon meringue over hot pie filling.
  • Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
  • Bake 8 to 12 minutes at 400 degrees F or until meringue is delicate brown.
  • Remove from oven and cool away from draft.
  • Serve. Immediately refrigerate any remaining pie.

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    " It was excellent "
    chefelaine ate it and said...
    Another winner! FIVE! ~:+D
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