Boysenberry Syrup Pie
Submitted by happyzhangbo
A vintage cream pie with boysenberry syrup filling in a vanilla wafer crust, crowned with toasted meringue. Old-fashioned, fruity, and surprisingly quick to make.
YIELD
4 servingsPREP
5 minCOOK
5 minREADY
15 minThis is a nostalgic pie that deserves a comeback.
Boysenberry syrup gets thickened with cornstarch and enriched with egg yolks into a silky, jewel-toned filling, then poured into a vanilla wafer crust.
On top goes a fluffy meringue sweetened with just a touch more boysenberry syrup, browned in a hot oven until the peaks turn golden.
It’s old-school diner pie at its finest, with that deep berry tang cutting through the richness of the custard.
Chef Tips
- Temper the egg yolks slowly by whisking a spoonful of hot syrup mixture into them first; dumping them straight in will scramble them
- Beat egg whites to stiff peaks for meringue that holds its shape and browns with dramatic swirls
- Watch the meringue closely in the oven as it can go from golden to burnt in under a minute
- Let the pie cool completely before slicing so the filling sets firm and clean
Ingredients
Directions
Combine syrup, water, and corstarch and bring to a boil, stirring until thick.
Remove from heat.
Beat egg yolks, add a bit of the hot syrup mixture to the yolks, whisking constantly.
Add the yolk mixture to the hot syrup and reheat until pudding consistency.
Add the butter, and stir until melted.
Cool slightly.
Pour into pie crust.
Beat egg whites stiff, adding slowly the tablespoon of syrup.
If soft peaks do not form, add a little more syrup.
Pile on pie and place in 400℉ (200℃) oven until peaks have browned.
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