Conquer meringue pies with our foolproof meringue recipe and dallop it atop a dulce de leche filled piecrust for your new favorite pie recipe.

Source: Better Homes and Gardens
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Caramel Meringue Pie

Ingredients

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Directions

Instructions Checklist
  • Prepare Baked Pastry Shell.

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  • Preheat oven to 325°F. Prepare Meringue for Pie.

  • For filling: In a medium saucepan stir together sugar and cornstarch. Gradually stir in half-and-half then dulce de leche. Cook and stir over medium-high 5 minutes or until thick and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat.

  • Gradually stir 1 cup hot mixture into egg yolks. Combine all in saucepan. Bring to a boil, stirring constantly; reduce heat. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla.

  • Beat meringue briefly with a mixer to refresh. Pour hot filling into baked pastry shell. Immediately spread meringue over filling, sealing to edge of pastry. Using the back of a spoon, swirl meringue to make peaks. Bake 20 to 25 minutes or until meringue is golden and a thermometer registers 160°F. Let cool on a wire rack 11/2 hours. Chill 3 to 6 hours before serving.

*Tip

To measure the doneness of the meringue, insert an instant-read thermometer into the center of the meringue, holding the thermometer at an angle.

Nutrition Facts (Caramel Meringue Pie)

407 calories; 18 g total fat; 8 g saturated fat; 3 g polyunsaturated fat; 6 g monounsaturated fat; 117 mg cholesterol; 260 mg sodium. 101 mg potassium; 55 g carbohydrates; 1 g fiber; 32 g sugar; 7 g protein; 1 g trans fatty acid; 406 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 55 mcg folate; 0 mcg vitamin b12; 60 mg calcium; 2 mg iron;

Baked Pastry Shell

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size. Sprinkle 1 Tbsp. water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat 1 Tbsp. at a time until mixture begins to come together. Gather pastry into a ball, kneading gently until it holds together.

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  • On a lightly floured surface, slightly flatten pastry. Roll pastry to form a 12-inch-diameter circle.

  • Fold pastry circle into fourths; transfer to a 9-inch pie plate. Unfold; ease pastry into plate without stretching it.

  • Trim to ½ inch beyond edge of plate. Fold under extra pastry even with the plate’s edge; crimp as desired.

  • Preheat oven to 450°F. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 6 to 8 minutes more or until golden. Let cool on a wire rack.

Tips

Fit the pastry dough in a freezer-to-oven pie pan, slide the unbaked pastry shell and pan into a resealable freezer bag, and freeze up to 3 months. Bake as directed.

Meringue for Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Separate eggs; set aside yolks for pie filling. Place egg whites in a clean glass or copper bowl; let stand until room temperature. SECRET: Cold eggs separate more cleanly because the yolks are firmer and less likely to break. Room-temp whites are less viscous so they beat into a foam more quickly. Separate first, then let stand to reach room temp.

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  • In a 1-cup liquid measure whisk to combine the water and cornstarch. Microwave 45 to 60 seconds or until boiling, stirring once. Set aside. SECRET: Cornstarch stabilizes the meringue, helps prevent shrinking, lowers the chance of beading--those golden liquid droplets on the surface--and makes for smoother cut edges.

  • Add vanilla and cream of tartar to egg whites. Beat with a mixer on medium 1 minute or until soft peaks form (tips curl). Add sugar 1 Tbsp. at a time, beating on high. Gradually beat in the warm cornstarch mixture until stiff, glossy peaks form (tips stand straight). SECRET: Cream of tartar is an acid that helps egg whites expand and hold the foam structure.

Nutrition Facts (Meringue for Pie)

62 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 28 mg sodium. 59 mg potassium; 14 g carbohydrates; 0 g fiber; 13 g sugar; 2 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 2 mg calcium; 0 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/14/2018
In having a hard time following the sub-par grammar of the recipe, but other wise it looks great!!