| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Brown sugar |
| 1/4 |
c |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1 |
c |
Water |
| 1 2/3 |
c |
Whole milk |
| 1/3 |
c |
Real butter |
| 3 |
|
Egg yolks slightly beaten |
| 1 1/2 |
ts |
Vanilla |
| 3 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 6 |
tb |
Sugar |
| 1/2 |
tb |
Vanilla |
INSTRUCTIONS
FILLING
MERINGUE
FILLING: Mix brown sugar, cornstarch, and salt in sauce pan and stir in
water and milk. Add butter. Cook over medium heat, stirring constantly
until mixture boils and thickens. Boil 1 minute. Remove from heat. Stir at
least half of the mixture into egg yolks slowly. Then blend into hot
mixture in saucepan. Boil one minute more, stirring constantly. Removed
from heat and stir in vanilla. Pour immediatley into baked pie shell. If
desired, put meringue on top. I prefer to spread it with Cool Whip and then
I sprinkle crushed Heath Candy Bars on top when serving it.
Meringue: Bake 8-10 Minutes at 400 degrees.
I use the Pillsbury Pie Crusts in the red box in the refrigerated section
of grocery store. If you put the crusts in a glass pie pan and flute edges,
you can cook them nicely in the microwave. Three minutes, turn, and three
or so minutes more. The crust does not get brown but does get done and
makes a beautiful tender looking pie shell. No more hot ovens.
Posted to EAT-L Digest 19 October 96
Date: Sun, 20 Oct 1996 16:20:05 -0400
From: nancanne@SOJOURN.COM
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