| |
| |
| Pie |
|
| 1 cup |
|
brown sugar |
|
| 1 Tbs |
|
flour |
|
| 1/2 tsp |
|
salt |
|
| 1 cup |
|
milk |
|
| 2 |
|
egg yolks, beaten (save whites for meringue) |
|
| 1 Tbs |
|
butter |
|
| 1 tsp |
|
vanilla |
|
| 1/3 cup |
|
cold water |
|
| 1 |
|
pie crust, baked |
|
| Meringue |
|
| 2 |
|
egg whites |
|
| 1 Tbs |
|
sugar |
|
| 1/4 tsp |
|
baking powder |
|
|
|
| |
| Pie: |
| 1 |
In top of double boiler, combine brown sugar, flour, salt and milk. Stir and keep stirring until it thickens. Add egg yolks, keep on cooking, stirring until it thickens. Remove from heat and add butter and vanilla; keep on stirring, pour into cooked pie crust. |
| Meringue: |
| 1 |
Beat egg whites until stiff, then add sugar and baking powder mixing well. Spread over filling remember to form a peak! Then, bake in moderate, 350° oven for 10 minutes or until brown. |
|
| |
| Recipe Source |
|
Source: Paula ARG Kernachan
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|