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Ингредиенты
- 1 x Pre-baked pie crust
- 1Â 3/4 c. granulated sugar
- 1/2 c. (1 stick) butter
- 3/4 c. warm water
- 4 x egg yolks (save whites for meringue)
- 3 Tbsp. flour
- 1 c. Carnation evaporated lowfat milk
- 1Â 1/4 c. lowfat milk
- 1 dsh salt
- 1Â 1/2 tsp vanilla
- 4 x egg whites
- 1 dsh salt
- 1 c. Kraft's Marshmallow Cream
Инструкции
- Mix flour, salt, egg yolks, 3/4 c. sugar and evaporated lowfat milk. Set aside. Brown 1 c. sugar in a heavy, deep skillet over medium heat
- (should be the color of caramel or possibly light brown sugar). Add in butter. When butter is melted, add in warm water. Cook over medium heat till thoroughly mixed and sugar is completely dissolved. Add in egg and lowfat milk mix which you set aside. Continue to cook over medium heat till thick. Remove from stove top and add in vanilla. Pour into prebaked pie crust. Allow to cold on wire rack for 10 - 15 min. Top with meringue (be sure to seal meringue to sides of pastry shell.) All the pie to cold completely on wire rack before slicing so which it holds shape - preferably 8 to 10 hrs.
- Meringue:Beat 4 egg whites and dash of salt til mix forms soft peaks.
- Gradually add in 1 c. Kraft's Marshmallow Cream and continue beating till all the ingredients are thoroughly incorporated and mix holds hard peaks when beaters are lifted. Spread over pie and bake at 350 degrees for 12 to 15 min - just till meringue is delicately browned.
- This recipe is a "Crawford Family Favorite". Fortunately, I had the good sense to watch Mother make this pie many years ago and to take notes. To my knowledge, she never used a written recipe and one was not found after her passing. It pleases me to share this with all JHS Alumni.
