Boysenberry Syrup Pie
.
Yield
4 servingsPrep
5 minCook
5 minReady
15 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| 1 | cup |
boysenberry syrup
|
* |
| 3 | tablespoons |
cornstarch
|
|
| 2 | large |
egg yolks
|
|
| 1 | teaspoon |
butter
|
|
| 1 | each |
vanilla wafer crumbs
|
* |
| 2 | large |
egg whites
|
|
| 1 | tablespoon |
boysenberry syrup
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 237 | ml |
boysenberry syrup
|
* |
| 45 | ml |
cornstarch
|
|
| 2 | large |
egg yolks
|
|
| 5 | ml |
butter
|
|
| 1 | each |
vanilla wafer crumbs
|
* |
| 2 | large |
egg whites
|
|
| 15 | ml |
boysenberry syrup
|
* |
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.
