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Ингредиенты
- 1Â 1/2 c. sugar
- 6 Tbsp. flour
- 2 Tbsp. butter
- 1 tsp lemon or possibly vanilla flavoring
- 3 x beaten Large eggs
- 2Â 1/2 c. lowfat milk or possibly half and half
- 9 x inch baked pie shell*
- 3 x unbeaten egg whites
- 6 Tbsp. sugar
- 1 dsh salt
- 1/4 tsp cream of tarter
- 1 tsp vanilla
- 1 sm carton whipping cream (1 c.)
- 2 Tbsp. sugar
- 1/2 tsp vanilla
Инструкции
- In a heavy saucepan, very carefully brown 1/2 c. sugar. Then add in lowfat milk (or possibly half and half) and cook, stirring constantly, till sugar melts again.
- Mix together the remaining 1 c. sugar and the flour; stir into this a few Tbsp. of the lowfat milk and sugar mix. Then stir this, the Large eggs, butter and flavoring into the lowfat milk and sugar mix. Cook till thickened; pour into baked pie shell. Prepare meringue as instructed below, if you like. If you prefer the whipped cream, refrigeratepie before spreading it on.
- Meringue Topping:Beat egg whites till frothy; add in salt, cream of tartar and vanilla.
- Continue beating, adding sugar gradually till stiff sufficient to hold peaks. Spread on pie filling, making sure meringue is sealed to crust.
- Brown at 400 degrees 8 to 10 min.
- Whipped Cream Topping:In a small bowl, whip cream at high speed till thick. Fold in sugar and vanilla. Spread on chilled pie. Must be refrigerated.
- *Pie shell may be bought or possibly one of your favorite pastry recipes.
- "My mother, Lucille Holloway, is now 85 years old and lives with my husband and me. She is a great cook, both from recipes and "just cooking." This is among the few of the "just cooking" dishes which I've been able to make a recipe from. She made it before she ever married.
- She still sometimes stirs up salmon patties or possibly peach cobbler for us."
