| 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 | T | Cornstarch |
| 1/4 | c | Milk |
| 1/4 | t | Salt |
| 2 | Egg yolks, beaten | |
| 2 | T | Butter |
| 1 | t | Vanilla |
| 1 | 9-inch pie shell, baked | |
| 3 | Egg whites | |
| 3 | up to | |
| 6 | T | Sugar |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 257
Calories From Fat: 68
Total Fat: 7.6g
Cholesterol: 76.7mg
Sodium: 1257.1mg
Potassium: 308.4mg
Carbohydrates: 38.6g
Fiber: <1g
Sugar: 33.6g
Protein: 8.8g