Old-fashioned caramel pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| ¼ | cup | Water |
| 1¾ | cup | Milk |
| ¼ | cup | Karo corn syrup |
| 4 | tablespoons | Cornstarch |
| ¼ | cup | Milk |
| ½ | cup | Sugar |
| ¼ | teaspoon | Salt |
| 2 | Egg yolks; beaten | |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Vanilla |
| 1 | 9-inch pie shell; baked | |
| 3 | Egg whites (up to) | |
| 6 | tablespoons | Sugar |
Directions
MERINGUE
In a saucepan on low heat, melt ½ cup sugar with the water, stirring, until the sugar dissolves. Set aside.
Combine in a pan the milk and corn syrup. Heat. While heating, in a bowl, combine the cornstarch with ¼ cup milk. Stir until smooth, then add in ½ cup sugar, salt and egg yolks. Mix well and add to the scalded milk-syrup mixture and cook until thickened. Add in the caramelized sugar.
Cook on low heat for 5 minutes, stirring constantly. Add in butter and vanilla. Pour into a 9-inch baked pie shell. Top with meringue. Bake at 400 degrees for 8-10 minutes or until browned.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .