Custard Meringue Pie Recipe

5 1 3
Custard Meringue Pie Recipe
Custard Meringue Pie Recipe photo by Taste of Home
Publisher Photo

Custard Meringue Pie Recipe

Read Reviews
5 1 3
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES:
6-8 servings
TOTAL 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.
Originally published as Custard Meringue Pie in Taste of Home June/July 2003, p35

Nutritional Facts

1 slice: 371 calories, 16g fat (9g saturated fat), 119mg cholesterol, 397mg sodium, 51g carbohydrate (38g sugars, 0 fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Custard Meringue Pie in Taste of Home June/July 2003, p35

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MY REVIEW
sugarcrystal User ID: 5836839 225406
Reviewed Apr. 25, 2015

"Ohhhh, this old fashioned pie is good! I didn't sprinkle crumbs on top, but did everything else the same. I love the meringue on this pie."

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