Custard Meringue Pie Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 371
  • Fat:
  • 16 g
  • Saturated Fat:
  • 9 g
  • Cholesterol:
  • 119 mg
  • Sodium:
  • 397 mg
  • Carbohydrate:
  • 51 g
  • Fiber:
  • 0 g
  • Protein:
  • 6 g


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Custard Meringue Pie

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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.


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