Vanilla Meringue Custard Pie

Nancy Allen

By
@mawmawnan

This is a wonderful custard pie with vanilla in the custard and in the meringue, just plain YUM!


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Comments:

Serves:

6-8 servings

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1
9-inch single plain pastry shell, baked (your favorite)
1 c
granulated sugar
1/4 c
cornstarch
1/8 tsp
salt
2 1/2 c
milk
3
egg yolks, well beaten (reserve the whites)
2 Tbsp
butter, softened
2 tsp
pure vanilla extract

MERINGUE

3
egg whites, stiffly beaten
1/8 tsp
salt
1/4 tsp
cream of tartar
6 Tbsp
granulated sugar
1/2 tsp
pure vanilla extract

Directions Step-By-Step

1
Prepare your favorite pastry crust in a 9 1/2 inch pie plate. Bake according to your directions and then let it cool while you make your custard filling.
2
Custard-In a large saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat until slightly thickened, stirring constantly.
3
Quickly stir 1/3 cup hot mixture into beaten egg yolks. Return this mixture to saucepan. Cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla extract.
4
Spread evenly into shell. Set aside. Meringue-Preheat the oven to 375F. Using an electric mixer, beat egg whites until foamy. Gradually add salt, cream of tartar, sugar, and vanilla extract, beating until stiff and shiny.
5
Quickly spread over filling to the edge. Bake 15 minutes or until golden brown. Remove from oven; cool in refrigerator for 2 hours to set properly before serving.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American