CUSTARD MERINGUE PIE
Each bite of this light and fluffy pie will nearly melt in your mouth. The cracker-crumb crust holds a smooth vanilla filling topped with an airy meringue and a sprinkling of more crumbs. Everyone will crave a second slice! -Nancy Holland, Morgan Hill, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first four ingredients; set aside 2 tablespoons. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. , Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 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 gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Pour filling into crust. , In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until high stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing to crust. Sprinkle with reserved crumbs. , Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 371 calories, Fat 16g fat (9g saturated fat), Cholesterol 119mg cholesterol, Sodium 397mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 6g protein.
VANILLA CUSTARD PIE
My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs. , Bake until golden brown, 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 299 calories, Fat 13g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
CUSTARD PIE
Adopted Recipe. When I tried the recipe I used the suggestions in the reviews, and increased the nutmeg from the original 1/8 teaspoon to 1/4 teaspoon, and also added 1/4 teaspoon cinnamon, which was not called for in the original recipe. Use more if desired.
Provided by GrandmaIsCooking
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs well in a large bowl, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
- Cover a baking sheet with foil and place it on center shelf of preheated 450 degree (Fahrenheit) oven.
- Place 9 inch pie plate containing the uncooked pie shell on baking sheet and pour mixture into pie shell.
- Bake at 450 degrees for 10 minutes.
- Reduce oven temperature to 350 degrees and bake for 30-35 minutes more or until knife inserted comes out clean.
EGG CUSTARD PIE WITH MERINGUE
Steps:
- Preheat oven to 400 degrees F. Heat milk on the stove top to a simmer, do not boil. Set aside. Combine sugar, flour, & salt. Add heated milk and vanilla. Beat 2 whole eggs and 2 egg yolks together and add to the milk mixture. Reserve 2 egg whites for meringue.
- Place a baking sheet in the oven and place the pie pan with the unbaked crust on the baking sheet. Prick the crust with a fork and add the custard to the crust.
- Bake at 400 degrees F for 10 minutes, then reduce heat to 300 degrees F and bake for about 25 minutes until set. A spot about the size of a quarter in the center will not be set. Don't overbake as this will cause the custard to be watery. Remove from the oven and let cool.
- Change oven temp to 400 degrees F. Beat egg whites until foamy and slowly add 3 Tbsp. sugar. Continue to beat until peaks form. Spread on custard to edges to seal pie. Put back in oven and bake till lightly browned. Cool and refrigerate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHERRY MERINGUE PIE
Make and share this Cherry Meringue Pie recipe from Food.com.
Provided by Danielle Michalski
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 9
Steps:
- Preheat oven to 275ºF.
- Cut a brown paper bag or parchment paper to fit a round pizza pan.
- Place a serving plate on the round-cut paper and draw a circle with a pencil.
- Separate the egg whites from the yolks.
- Crack the egg over a separate bowl.
- There must not be any yolk in the whites or it will not whip correctly.
- By using a separate bowl, you guard against having to toss the whole thing if you have an accident with a yolk.
- Save the yolk for another use.
- Place whites and cream of tartar in mixing bowl and beat with a mixer on high speed until frothy.
- Very gradually, add the sugar in a small stream and beat until the meringue forms and holds stiff peaks.
- Pour onto the middle of the brown paper and with a knife or rubber spatula, shape into a resemblance of a pie pan, pushing meringue up at the edges to form sides.
- Leave a 1-inch border around the edge of the paper, The meringue will expand slightly and you want to ensure it will fit on your serving plate.
- Bake in the middle of the oven for 1 and 1/2 hours.
- It should be crispy and browned.
- Turn off oven, open door a notch, and let sit in oven another hour.
- Remove from oven and let cool completely before filling.
- Mix the first three ingredients with mixer and then stir in marshmallows.
- Fold in the whipping topping.
- Place a doily on the serving platter.
- Gently lift meringue from paper and place on serving dish.
- If you have trouble separating the meringue from the paper, place it into a hot oven again for just a minute or two.
- It should lift off of the paper easily.
- Spoon the cream mixture into the shell and spread evenly, pushing a little up the sides.
- Pour berry filling on top.
- Cover with plastic wrap and refrigerate until serving time.
- Variation You can use any flavor of pie filling for this recipe.
- Cover half the pie with blueberries and use cherry on the other to make a great 4th of July dessert.
Nutrition Facts : Calories 3053.7, Fat 113.1, SaturatedFat 70.7, Cholesterol 363.5, Sodium 1178.6, Carbohydrate 483.8, Fiber 3.6, Sugar 292.2, Protein 35.8
MANGO MERINGUE PIE
Make and share this Mango Meringue Pie recipe from Food.com.
Provided by JanelleC
Categories Tarts
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- To make base blend flour, 1/4 cup sugar, and margarine in food processor.
- Slowly add in nectar till combined.
- Roll pastry out on lightly floured surface to fit a 243cm pie plate.
- Coat plate with cooking spray and using a rolling pin to lift pastry onto pie place, bake in oven until lightly browned.
- To make filling combine mango nectar, sugar and custard powder in a medium size saucepan and bring to boil stirring constantly till the mixture thickens.
- To make meringue in a medium size mixing bowl beat egg white on high speed until soft peaks form.
- Gradually add in sugar, beating well until sugar has dissolved.
- To assemble pie, spread mango slices evenly over cook pastry.
- Spoon over custard and top with meringue.
- Bake for 10-15 minutes in a moderate oven until lightly browned.
More about "custard meringue pie food"
COCONUT-CUSTARD MERINGUE PIE RECIPE - GRACE PARISI
From foodandwine.com
3/5 Total Time 6 hrsServings 1
- Preheat the oven to 350°. Line a 9-inch glass pie plate with 1 rolled-out round of the Flaky Pie Crust. Trim the overhang to 1 inch, fold it under itself and crimp decoratively. Refrigerate until chilled, about 15 minutes.
- Line the pastry with foil and fill with pie weights or dried beans. Bake for 30 minutes, or until nearly cooked through and dry to the touch. Carefully remove the foil and weights. Bake for 10 minutes longer, until golden. Let cool completely.
- Meanwhile, set a fine strainer over a medium heatproof bowl. In a medium saucepan, combine the milk with 1/2 cup of the sugar, the flour and salt; whisk until smooth. Cook over moderate heat, whisking, until the mixture is the consistency of sour cream, about 8 minutes.
- Put the egg yolks in a bowl and gradually whisk in 1/2 cup of the hot milk mixture. Whisk the egg mixture in the bowl back into the saucepan and cook over moderate heat, whisking constantly until thickened, about 2 minutes. Strain the custard into the heatproof bowl. Stir in 1 1/4 cups of the coconut and the vanilla. Press plastic wrap directly onto the custard and refrigerate until chilled.
LEMON MERINGUE CUSTARD PIE (MINI LEMON MERINGUE …
From seekinggoodeats.com
VERTAMAE GROSVENOR'S COCONUT CUSTARD MERINGUE PIE
From midwestliving.com
'PUMPKIN' CUSTARD MERINGUE PIE RECIPE - FOOD NEWS
From foodnewsnews.com
RHUBARB + CUSTARD MERINGUE PIE | RHUBARB RECIPES, RHUBARB AND …
From pinterest.ca
COCONUT CUSTARD MERINGUE PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
13 DELICIOUS PIES FOR PI DAY 2022 | FOOD & WINE
From foodandwine.com
LEMON CUSTARD MERINGUE PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RHUBARB CUSTARD PIE WITH MERINGUE TOPPING – KILTED CHEF
From kiltedchef.ca
MERINGUE PIE RECIPES | ALLRECIPES
From allrecipes.com
LUDLUM FOOD MART - RECIPES - PIES-CUSTARD/MERINGUE PAGE 1
From ludlumfoodmart.iga.com
LEMON MERINGUE CUSTARD PIE - ROSE REISMAN
From artoflivingwell.ca
RHUBARB CUSTARD MERINGUE PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON CUSTARD PIE CONDENSED MILK RECIPES ALL YOU NEED IS …
From stevehacks.com
CUSTARD MERINGUE PIE - EDWARDIAN RECIPE - SEW HISTORICALLY
From sewhistorically.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love