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Ingredients
- MERINGUE:
- 2 C. sugar, divided
- ½ C. all-purpose flour
- Pinch of salt
- 2 C. milk
- 5 egg yolks, lightly beaten
- 2 T. butter or margarine
- 1 tea. vanilla extract
- 1 baked 9-inch pastry shell
- Meringue
- ●Whisk together 1 cup sugar, flour, and next 3 ingredients in a heavy saucepan.
- ●Cook over medium heat, whisking constantly, until mixture is hot.
- ●Sprinkle remaining 1 cup sugar in a heavy skillet, and cook over medium heat, stirring constantly until sugar dissolves and turns a light golden brown.
- ●Gradually add dissolved sugar to hot custard mixture, stirring constantly. Cook, stirring constantly, until mixture thickens and boils.
- ●Spoon into pastry. Spread Meringue over hot filling, sealing to edge of pastry.
- ●Bake at 325 F. for 25 to 28 minutes.
- 4 to 6 egg whites
- ½ to 3/4 tea. cream of tartar
- ½ C. sugar
- ½ tea, vanilla extract
- ●Beat egg whites and cream of tartar at high speed with an electric mixer, just until foamy.
- ●Add sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
- ●Add vanilla, beating well.
Preparation
Step 1
●Cut and serve.