Egg Custard Meringue Pie

Recipe from Oxmoor House

More 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Egg Custard Meringue Pie Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy