| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | Sugar |
| 1 | c | Water |
| 2 | tb | All-purpose flour |
| 1/2 | c | Milk |
| 1 1/2 | c | Heavy or whipping cream |
| 2 | Egg yolks; lightly beaten | |
| 1 | c | Chopped nuts |
| 3 | Egg whites | |
| 1/4 | ts | Cream of tartar |
| 6 | tb | Sugar; divided |
| 1/2 | ts | Vanilla |
| 1 | (9-inch) pie crust, baked |
INSTRUCTIONS
CARAMEL SYRUP PIE FILLING MERINGUE Makes 1 (9-inch) pie To make caramel syrup: Place 1 cup sugar in a heavy skillet Heat, stirring constantly, over low heat, until sugar turns light brown, 8 to 10 minutes. Remove from heat; slowly and carefully blend in water. Return to heat and continue to cook, stirring, until mixture becomes a clear, thick caramel ;syrup. Remove from heat. To make filling: Combine 1/2 cup sugar and flour in a heav;y saucepan. Stir in milk, cream and egg yolks. Cook, stirring constantly, until mixture is hot and thickened. Stir in nuts. Stir in caramel sugar syrup, adding syrup until the filling is a medium-golden color. (Adjust volume of syrup as desired for flavor,) Pour hot filling into crust To make meringue: Combine egg whites and cream of tartar in a mixing bowl. Beat at high speed with electric mixer, until foamy. Gradually add sugar, adding 1 Tbsp of sugar at a time; beat constantly until sugar is dissolved and whites are glossy and form soft peaks. Beat in vanilla. Spread meringue over hot pie filling, sealing to crust all around the edges. Bake in preheated oven at 350 F 12 to 15 minutes or until golden. Cool at room temperature, then refrigerate. This recipe taken from the Kansas City Star. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@sound.net> on Jul 17, 1997
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