Caramel Pie III

A splendid caramel custard pie with a meringue topping. You cook the white sugar in a pan until it caramelizes, then stir it into a cooked egg custard.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 341 Calories

Ingredients

• ½ cup white sugar
• 1 cup white sugar
• ¼ teaspoon salt
• ½ cup milk
• ¼ teaspoon cream of tartar
• 2 tablespoons butter
• 3 egg whites
• 1 cup boiling water
• 5 tablespoons all-purpose flour
• 3 egg yolks, beaten
• 1 (9 inch) pie shell, baked

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C.)

Step 2

In a heavy iron skillet, over medium heat, stir 1 cup sugar until melted and golden brown. Reduce heat to low and mix in boiling water. Set aside.

Step 3

In a heavy saucepan, melt butter. Remove from heat. Add flour and salt into butter mixing thoroughly. Stir in 1/4 milk. Return pan to stove, on low heat, and add remaining 1/4 cup milk and caramel syrup. Cook, stirring constantly, until thickened. Put egg yolks in a small bowl. Add about 1/2 of the hot mixture to egg yolks. Pour the yolk mixture back into remaining caramel mixture. Cook 1 minute and pour into baked pie shell.

Step 4

Beat egg whites with cream of tartar until foamy. Add remaining 1/2 cup sugar, very slowly, beating until egg whites are stiff. Spread over filling and bake at 400 degrees for 10 minutes, or until meringue is lightly browned.