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Custard Meringue Pie Recipe
Custard Meringue Pie Recipe photo by Taste of Home

Custard Meringue Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 1-1/4 cups crushed Holland Rusks or graham crackers
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, melted
  • FILLING:
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups 2% milk
  • 3 egg yolks, lightly 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

Nutritional Facts

1 serving (1 slice) equals 371 calories, 16 g fat (9 g saturated fat), 119 mg cholesterol, 397 mg sodium, 51 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. In a small 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.
  2. Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack.
  3. In a large 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.
  4. 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. Pour filling into crust.
  5. In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until high stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing to crust. Sprinkle with reserved crumbs.
  6. Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.
Originally published as Custard Meringue Pie in Taste of Home June/July 2003, p35

Nutritional Facts

1 serving (1 slice) equals 371 calories, 16 g fat (9 g saturated fat), 119 mg cholesterol, 397 mg sodium, 51 g carbohydrate, trace fiber, 6 g protein.

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