| 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.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”