3/4 cup brown sugar
1/3 cup all-purpose flour or 3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 slightly beaten egg yolks
3 tablespoons butter
1 teaspoon vanilla
1 9-inch pastry shell
1 recipe Meringue
In saucepan, combine sugar, flour (or cornstarch), and salt; gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat.
Stir small amount hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla; cool to room temperature. (To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to sides of bowl.) Pour into baked pastry shell.
Merinque: Beat 3 egg whites with 1/4 tsp. cream of tartar and 1/2 tsp. vanilla till soft peaks form. Gradually add 6 tblsp. sugar, beating till stiff peaks form and all sugar is dissolved. Spread over top of pie, sealing the pastry. Bake in moderate oven (350 degrees) about 12-15 minutes or until meringue is golden. Cool.
No comments:
Post a Comment