Mandie's Dinner Diner

April 17, 2010

Caramel Meringue Pie

Filed under: Pies, WIC friendly — Tags: , , — ruralmomof3 @ 1:46 pm

Yum is really all that needs said about this recipe.  For the sugar-aholic who also happens to love cream pie!  I found this recipe and adapted it to suit me while looking for recipes to use up eggs.  1/2 dozen eggs in one pie is a great way to use up eggs!  Don’t be alarmed when your “from scratch” pie filling doesn’t take on the traditional rusty orange color of instant butterscotch pudding.  From scratch butterscotch and caramel are more of a tan/brown color and taste 100% better than instant!

The recipe:

3 c. brown sugar

1/2 c. flour

6 egg yolks (save the whites for the meringue)

1/2 c. white sugar

3 c. milk

1 Tbl butter

Combine the brown sugar and flour in a large sauce pan.  Mixing these two before adding the other ingredients will help keep the flour from forming clumps in you filling.  Then add the remaining ingredients, whisking to incorporate or you can combine the remaining ingredients in a separate bowl and beat well before adding to the brown sugar and flour.  Cook over medium heat, stirring occasionally until it starts to steam and then continue stirring until it is thickened.  Slightly thickened does not cut it here, you need to get it as thick as you can without it sticking to the bottom of the pan.  This will help it set up nicely in the pie shell.

When thick, pour into a baked pie shell and set aside while you prepare the meringue.

For the meringue:  Beat the 6 egg whites until stiff and gradually add 12 Tbl sugar and a heaping tsp of vanilla.  Continue beating until the meringue is very stiff and glossy.  Spread this on top of the pie, making sure that the meringue completely seals the pie crust to the meringue.  If it is not sealed, the meringue will shrink away from the edge.  Bake the pie in a 350-400^ oven for 5-8 min. until the meringue is slightly browned. 

Cool to room temperature and for best “set up” results I would then refrigerate it for a couple hours.  This gives the caramel filling extra set up time so that it doesn’t run all over the plates when served (like mine did yesterday when I cut into it before it was refrigerated). 

Serve with coffee or milk as this is VERY sweet.


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