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Egg Custard Pie with Meringue
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Egg Custard Pie with Meringue

3 Hours 45 Minutes
3 Hr 45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 cups whole milk, heated
1/2 cup sugar
1 tsp plain flour
1/8 tsp salt
4 eggs (2 of the egges, seperated)
1 tsp vanilla
1 frozen or refrigerated deep dish crust
3 Tbsp sugar for meringue
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Let's Make It
1
Preheat oven to 400 degrees F. Heat milk on the stove top to a simmer, do not boil. Set aside. Combine sugar, flour, & salt. Add heated milk and vanilla. Beat 2 whole eggs and 2 egg yolks together and add to the milk mixture. Reserve 2 egg whites for meringue.
2
Place a baking sheet in the oven and place the pie pan with the unbaked crust on the baking sheet. Prick the crust with a fork and add the custard to the crust.
3
Bake at 400 degrees F for 10 minutes, then reduce heat to 300 degrees F and bake for about 25 minutes until set. A spot about the size of a quarter in the center will not be set. Don't overbake as this will cause the custard to be watery. Remove from the oven and let cool.
4
Change oven temp to 400 degrees F. Beat egg whites until foamy and slowly add 3 Tbsp. sugar. Continue to beat until peaks form. Spread on custard to edges to seal pie. Put back in oven and bake till lightly browned. Cool and refrigerate.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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