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Recipe by Southern Living October 1997

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Yield:
1 (9-inch) pie
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Ingredients

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Directions

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  • Combine first 4 ingredients in a large heavy saucepan.

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  • Combine egg yolks and next 3 ingredients. Gradually stir into brown sugar mixture.

  • Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat; stir in 1 teaspoon vanilla. Pour into pastry shell; set aside.

  • Combine 1 tablespoon cornstarch and cold water in a small saucepan, stirring until smooth. Stir in 1/2 cup boiling water; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat; cool completely.

  • Beat egg whites at medium speed with an electric mixer until foamy. Combine 3 tablespoons sugar and baking powder; gradually add mixture to egg whites, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add cornstarch mixture, salt, and remaining 1 teaspoon vanilla; beat until blended. Spread meringue over warm filling, sealing to edge of pastry.

  • Bake at 325° for 25 to 28 minutes or until golden brown. Cool.

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