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.

Caramel Meringue Pie with slice missing marble counter
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

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

  • 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

  1. Prepare Baked Pastry Shell.

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

  3. 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.

  4. 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.

  5. 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

  1. 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.

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

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

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

  5. 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

  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

407 Calories
18g Fat
55g Carbs
7g Protein
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.

Related Articles