MOM'S CHOCOLATE MERINGUE PIE
This pie features a homemade chocolate custard, and is topped with meringue.
Provided by Mary Ann Benzon
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.
Nutrition Facts : Calories 267 calories, Carbohydrate 43.8 g, Cholesterol 81.7 mg, Fat 8.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 224.4 mg, Sugar 31.9 g
CARAMEL PIE
Steps:
- In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
- Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 42.8 g, Cholesterol 13.3 mg, Fat 17.1 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 178.1 mg, Sugar 37.1 g
CARAMEL PIE
I got the recipe for this sweet, fluffy dessert from my niece many years ago. Whenever this pie is served, it goes fast! You'll find yourself making this pleasing pie even when you do have time.-Ozela Haynes, Magnolia, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.
Nutrition Facts : Calories 416 calories, Fat 22g fat (13g saturated fat), Cholesterol 22mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
CARAMEL MERINGUE PIE
This is one of those desserts that is likely to kill you, and is well worth it! Totally comfort food, something your mother would only let you have one small piece of, but as an adult you can inhale the entire pie!
Provided by Mirj2338
Categories Pie
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet and place over medium heat.
- Caramelize sugar by constantly stirring with a wooden spoon.
- Remove sugar from heat, gradually add the milk, stirring constantly.
- Combine 3/4 cup sugar and flour.
- Add to caramelized sugar mixture.
- Beat egg yolks.
- Gradually stir about one-fourth of hot mixture into the yolks, add to remaining hot mixture, stirring constantly.
- Return to low heat, cook, stirring constantly, until smooth and thickened.
- Add butter, vanilla, and pinch of salt, stirring well.
- Spoon custard into pie crust, and set aside.
- Add a pinch of salt to egg whites, and beat (at room temperature) until foamy.
- Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Spread meringue over custard, sealing to edges.
- Bake at 425°F for 10 minutes or until meringue is golden brown.
- Cool pie completely before serving.
CARAMEL PIE WITH MERINGUE TOPPING
A southern favorite from You Be Sweet: Sharing Your Heart One Down-Home Dessert at a Time, Patsy Caldwell and Amy Lyles Wilson.
Provided by gailanng
Categories Pie
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- To make the caramel pie:.
- Preheat the oven to 350 degrees. Caramelize 1 cup of sugar by placing it in a medium iron skillet (or heavy bottomed skillet) over medium heat. Begin stirring with a wooden spoon. The sugar will come together in pieces the size of almonds. Continue to stir until the sugar becomes like syrup and is the color of caramel. Take your time with this step; don't rush it. While the sugar is heating up, put the remaining 1 cup of sugar, flour and salt in a large saucepan. Mix well, and gradually add the milk. Add the beaten eggs. Cook over low to medium heat until hot, stirring constantly.
- Add the caramelized sugar to the milk, stirring quickly. Cook until thick, continuing to stir. Add the butter, and pour into the pie shell. Top with the meringue and bake for 8 to 10 minutes.
- To make the Meringue Topping: Beat the egg whites and cream of tartar in the bowl of an electric mixer until soft peaks form. Gradually add the sugar, and continue beating until stiff. Spread the meringue on top of the pie and bake.
CARAMEL CUSTARD PIE
Here's a traditional custard pie that's been in our family for over 100 years. A fun layer of caramel jazzes up the creamy old-fashioned flavor. Great with whipped topping! -Roger Clapper, Delavan, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Combine brown sugar and flour; press into pastry., In a large bowl, combine the eggs, milk, sugar, vanilla and salt; pour over brown sugar mixture., Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack; sprinkle with nutmeg. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 277 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 201mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 0 fiber), Protein 6g protein.
TOFFEE MERINGUE PIE
If you've only thought of meringue pie as the lemon kind, then think again. This version with toffee is spectacular
Provided by Gregg Wallace
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- For the pastry, tip the flour into a bowl, then rub in the butter with your fingertips until it resembles breadcrumbs. Add 4-6 tbsp cold water, bit by bit, until a dough is formed. Knead briefly on a floured surface. Shape into a ball, wrap in cling film and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Roll the pastry on a floured surface into a circle large enough to line a 25cm tart tin with a slight overhang. Cover with tin foil and fill with baking beans. Place on a baking tray and bake for 15 mins before carefully removing the foil and beans. Brush liberally with egg white, place the pastry case back in the oven for 10 mins or until golden, then remove from the oven and trim the edges. Turn the oven down to 150C/130C fan/gas 2.
- For the filling, melt the butter in a pan and stir in the sugar until dissolved completely. In a small bowl, add a little of the milk to the cornflour, working into a smooth paste. Pour remaining milk and cornflour paste into the butter mix, slowly bring to the boil and simmer for 2-3 mins, stirring continuously. Leave to cool slightly. If you've only thought of meringue pie as the lemon kind, then think again. Try making my version with toffee - it involves a bit of work, but the result is spectacular Beating all the time with a whisk, pour ½ the milk mixture onto the egg yolks, then pour back into the rest of the milk. Stirring non-stop, bring to the boil and simmer for 2-3 mins until thick. Turn off the heat, but leave the mixture in the pan - it must be hot when topped with the meringue.
- For the meringue, whisk the egg whites until they are stiff. Sprinkle in half the sugar and whisk again until stiff and shiny, adding the remaining sugar, 1 tbsp at a time and whisking until stiff again. Spoon the hot filling into the pastry case. Spoon the meringue over the top and bake for 35 mins until the meringue is golden and crisping up. Remove from the oven and allow to cool before eating. Best eaten on the day.
Nutrition Facts : Calories 529 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
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