Custard Meringue Pie
Taste of Home
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Each bite of this light and fluffy pie will nearly melt in your mouth. The cracker-crumb crust holds a smooth vanilla filling topped with an airy meringue and a sprinkling of more crumbs. Everyone will crave a second slice!
-Nancy Holland, Morgan Hill, California
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
Ingredients:
- 1-1/4 cups crushed Holland Rusks or graham crackers
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter (no substitutes), melted
- FILLING:
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 3 egg yolks, beaten
- 1 tablespoon butter, softened
- 1-1/2 teaspoons vanilla extract
- MERINGUE:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon almond extract
- 6 tablespoons sugar
Directions:
In a bowl, combine the first four ingredients; set aside 2 tablespoons. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack.
In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minute. Remove from the heat. stir in a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. stir in butter and vanilla; keep warm.
In a small mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Add extract; beat until soft peaks form. Beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour warm filling into crust. Spread meringue to edges, sealing to crust. Sprinkle with reserved crumbs. Bake at 350° for 15 minutes or until golden. Cool on a wire rack for 1 hour. Chill for 1-2 hours before serving. Yield: 6-8 servings.