"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Caramel Pie Recipe

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Caramel Pie image
Fern Prince Hollenshead at a Hollenshead October reunion at Virginia's in the Ruple Community

 

This recipe for Caramel Pie, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fern Prince Hollenshead
Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pie:
2 c. sugar
1/2 stick margarine
3 egg yolks
1 T. vanilla
2 c. Pet evaporated milk
pinch of salt
1 T. cornstarch

Meringue:
3 egg whites
1 tsp. vanilla
1/ tsp. cream of tartar
pinch of salt
4 T. sugar

Directions:
Directions:
Brown 1 c. of sugar in an iron skillet over low heat until dark brown, stirring constantly. Combine rest of sugar, cornstarch, and egg yolks. Add milk and pour into double boiler. Add the sugar you have browned. Cook until thickened over low heat stirring constantly. Remove from heat. Stir in vanilla, margarine and salt. Let cool. Pour into pre-baked pie shell and top with meringue. Meringue: Beat egg whites, tartar, & salt until stiff. Add sugar & vanilla. Spread on pie & bake at 350 until brown.

Personal Notes:
Personal Notes:
Fern was the wife of the late Ray Hollenshead & the daughter-in-law of the late Charlie & Carrie (Wade) Hollenshead. This "Hollenshead Family Classic" is from the pages of the family cookbook, "Legacy of the Hollensheads". It was included in this book by the Editor in memory of his Aunt Fern. This was one of the all-time favorites of the Editor when he was growing up.

 

 

 

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