Recipe by Oxmoor House January 2003


Credit: Oxmoor House

Recipe Summary test

15 mins
43 mins
4 hrs
4 hrs 58 mins
10 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • Fit dough into a 9-inch pie plate. Fold edges of dough under, and flute. Pierce bottom and sides of dough with a fork. Bake at 450° for 10 minutes or until lightly browned. Reduce oven temperature to 350°.

  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and next 3 ingredients in a saucepan, stirring until smooth. Bring to a boil over medium heat. Reduce heat, and simmer, stirring constantly, 5 minutes.

  • Gradually stir about one-fourth of milk mixture into beaten egg, stirring constantly with a whisk; add to remaining milk mixture. Cook 3 minute. Pour into prepared crust; cover with plastic wrap.

  • Place egg whites, cornstarch, and cream of tartar in a large bowl. Beat at high speed until foamy. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

  • Remove plastic wrap from filling; spread meringue evenly over filling, sealing to edge of crust. Bake at 350° for 25 minutes; cool on a wire rack 1 hour. Chill 3 hours or until set.


Oxmoor House Healthy Eating Collection

Nutrition Facts

213 calories; fat 7g; saturated fat 3.1g; protein 5.4g; carbohydrates 33g; cholesterol 27mg; iron 0.8mg; sodium 144mg; calories from fat 29%; fiber 1.1g; calcium 58mg.