- Source:
- Jackie Smith
- Ingredients
- 1/4 cup (60 ml) butter
- 4 tbsp (60 ml) cream
- 1 cup (225 ml) brown sugar
- 1/4 tsp (1 ml) salt
- 1-1/2 cups (350 ml) millk
- 3 egg yolks (reserve white for meringue)
- 6 tbsp (90 ml) flour
- 1 tsp (5 ml) vanilla
- Never-fail Merinque:
- 2 tbsp (30 ml) white sugar
- 1 tbsp (15 ml) constarch
- 1/2 cup (125 ml) water
- 3 egg whites
- 1/4 tsp (1 ml) salt
- 1/2 tsp (2 ml) vanilla
- 6 tbsp (90 ml) white sugar
- Preparation
- Melt butter in heavy skillet.
- Add cream, brown sugar and salt.
- Stir until well mixed (about 5 minutes)
- Combine milk, egg yolks, and flour and add to first mix.
- Cook over medium heat stirring constantly until thick.
- Remove from heat aand add vanilla.
- Pour into baked pie shell.
- Top with meringue and bake at 450 degrees (225 C.) for 12 minutes.
- Never-fail Meringue:
- Combine 2 tbsp (30 ml) sugar and cornstarch in small saucepan.
- Add water and cook over medium heat, stirring constantly until thick and clear.
- Cool.
- Beat egg whites, salt and vanilla until soft mounds form.
- Add 6 tbsp (90 ml) sugar gradually, beating well after each addition.
- Combine with constarch mixture and continue beating until meringue stands in stiff peaks.
- Top pie and bake 450 degrees (225 C.) for 12 minutes.
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