Egg Custard Meringue Pie

Recipe from Oxmoor House

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Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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