Classic Vanilla Cream Pie

By á-2663

Ingredients

• Pie:
• 1 1/2 cups sugar
• 1/2 cup all-purpose flour
• 2 1/2 cups half and half
• 4 egg yolks, slightly beaten
• 2 tbsp butter
• 2 tsp vanilla extract
• 1 (9 inch) prepared pie crust, baked
• Mile-High Meringue:
• 5 egg whites, at room temp.
• 1/2 tsp cream of tartar
• 10 tbsp sugar
• 1 tsp clear vanilla extract

Details

Servings 1

Preparation

Step 1

Pie:
Preheat oven to 325 degrees. In a large heavy saucepan, combine sugar and flour. Stir in half-and-half and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour egg mixture into prepared pie crust.

Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.

Meringue:
In a metal or glass bowl, beat egg whtiesat high speed with a mixer until frothy. Add cream of tartar, and beat egg whites until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating at high speed for 2-4 minutes or until stiff peaks form and sugar dissolves. Add vanilla, beating just until blended.