| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/4 | c | Water |
| 1 3/4 | c | Milk |
| 1/4 | c | Karo corn syrup |
| 4 | tb | Cornstarch |
| 1/4 | c | Milk |
| 1/2 | c | Sugar |
| 1/4 | ts | Salt |
| 2 | Egg yolks; beaten | |
| 2 | tb | Butter |
| 1 | ts | Vanilla |
| 1 | 9-inch pie shell; baked | |
| 3 | Egg whites (up to) | |
| 6 | tb | Sugar |
INSTRUCTIONS
MERINGUE In a saucepan on low heat, melt 1/2 cup sugar with the water, stirring, until the sugar dissolves. Set aside. Combine in a pan the milk and corn syrup. Heat. While heating, in a bowl, combine the cornstarch with 1/4 cup milk. Stir until smooth, then add in 1/2 cup sugar, salt and egg yolks. Mix well and add to the scalded milk-syrup mixture and cook until thickened. Add in the caramelized sugar. Cook on low heat for 5 minutes, stirring constantly. Add in butter and vanilla. Pour into a 9-inch baked pie shell. Top with meringue. Bake at 400 degrees for 8-10 minutes or until browned. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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