Brown Sugar Pie
Yield
6 servingsPrep
25 minCook
5 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| 2 | cups |
milk
|
|
| 2 | cups |
brown sugar
|
*
|
| 4 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| 473 | ml |
milk
|
|
| 473 | ml |
brown sugar
|
*
|
| 6E+1 | ml |
cornstarch
|
|
| 45 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
Directions
Preheat oven to 350℉ (180℃).
Beat egg yolks and add ½ cup of milk.
Stir in brown sugar, salt, cornstarch and 1½ cups milk.
Mix well and cook over medium-heat, stirring constantly until bubbly and thick.
Remove from heat and stir in butter and vanilla.
Pour into prepared pie shell.
Beat egg whites until frothy.
Gradually add granulated sugar and beat until stiff peaks form.
Spread meringue over pie and bake in preheated oven until meringue is golden brown.
