ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chess Meringue Pie

Yield one 9-inch pie

Ingredients

  • 1 egg
  • 3 eggs, separated
  • 1 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornmeal
  • 1/4 cup butter or margarine, melted
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vinegar
  • 1 unbaked (9-inch) pastry shell
  • 1/4 teaspoon cream of tartar
  • 1/4 cup plus 2 tablespoons sugar

How to Make It

  1. Combine 1 egg and 3 egg yolks in a medium mixing bowl; beat slightly. Combine 1 cup sugar, brown sugar, flour, and cornmeal, mixing well; add to egg mixture, mixing until smooth. Add butter, milk, vanilla, and vinegar; mix well. Pour filling into pastry shell. Bake at 400° for 10 minutes. Reduce heat to 325°, and continue baking 45 minutes.

  2. Beat egg whites (at room temperature) until foamy; add cream of tartar, beating slightly. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350° for 10 minutes or until meringue is golden brown.

Oxmoor House Homestyle Recipes