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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Custard Meringue Pie Recipe

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This recipe for Custard Meringue Pie is from The Austen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¼ c. Holland Rusks or graham crackers
1/4 c. sugar
1/2 t. ground cinnamon
6 T butter, melted (no substitutes)
FILLING:
2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
3 c. milk
3 egg yolks, beaten
1 T. butter, softened
1½ t. vanilla extract
MERINGUE:
3 egg whites
1/4 t. cream of tartar
1/8 t. almond extract
6 T. sugar
Directions:
Directions:
In a bowl, combine the first 4 ingredients; set aside 2 tablespoons. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9" pie plate. Bake at 350º 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 1 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 gently 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, 2 T. 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 350º for 15 minutes or until golden. Cool on a wire rack for 1 hour. Chill for 1-2 hours before serving.

 

 

 

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