1/2 c Sugar
1/4 c Water
1 3/4 c Milk
1/4 c Karo corn syrup
4 tb Cornstarch
1/4 c Milk
1/2 c Sugar
1/4 ts Salt
2 Egg yolks; beaten
2 tb Butter
1 ts Vanilla
1 9-inch pie shell; baked
MERINGUE
3 Egg whites
3 -(up to)
6 tb Sugar
In a saucepan on low heat, melt 1/2 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 1/4 cup milk. Stir until smooth, then add in
1/2 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,
Yields
6 Servings