Recipes and Cooking Caramel Meringue Pie Conquer meringue pies with our foolproof meringue recipe and dallop it atop a dulce de leche filled piecrust for your new favorite pie recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 50 mins Bake Time: 20 mins Cool Time: 1 hrs 30 mins Chill Time: 3 hrs Total Time: 50 mins Servings: 8 Yield: 8 slices Jump to Nutrition Facts Ingredients 1 recipe Baked Pastry Shell 4 eggs 1 recipe Meringue for Pie ½ cup sugar ¼ cup cornstarch 2 ¼ cup half-and-half or milk ⅓ cup dulce de leche 1 tablespoon butter 1 ½ teaspoon vanilla or vanilla bean paste Baked Pastry Shell 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup cold butter, cut into pieces ¼ cup cold water Meringue for Pie 4 eggs ½ cup water 2 teaspoon cornstarch 1 teaspoon vanilla ½ teaspoon cream of tartar ½ cup sugar Directions Prepare Baked Pastry Shell. 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. Baked Pastry Shell 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. 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. Meringue for Pie 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. 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. *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. 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. Rate it Print Nutrition Facts (per serving) 407 Calories 18g Fat 55g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 407 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 117mg 39% Sodium 260mg 11% Total Carbohydrate 55g 20% Total Sugars 32g Protein 7g Vitamin C 0mg 0% Calcium 60mg 5% Iron 1.6mg 9% Potassium 101mg 2% Fatty acids, total trans 1g Folate, total 55mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.