Egg Custard Meringue Pie

Recipe from

Oxmoor House


4 eggs, separated
1 cup sugar
1 tablespoon all-purpose flour
1/4 cup butter or margarine, melted
1 cup milk
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1 unbaked (9-inch) pastry shell
1/2 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract


Place egg yolks in a large mixing bowl; beat until frothy. Add 1 cup sugar, flour, and butter; beat well. Stir in milk, 1 teaspoon vanilla, and nutmeg. Pour mixture into pastry shell. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean.

Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Beat in 1 teaspoon vanilla. Spread meringue over filling, sealing to edge of pastry. Bake at 350° for 10 minutes or until meringue is lightly browned. Cool before serving.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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