Meringue Cream Pie
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 3 egg yolks, beaten
- 2 cups milk
- 1/2 teaspoon vanilla
- 3 egg whites
- 1/3 teaspoon baking powder
- 3 teaspoons sugar
- Holland Rusk Crust:
- 1 package of Holland rusks fine
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 cup melted butter
Mix sugar and cornstarch, gradually blend in beaten egg yolks and milk. Cook in double boiler until thick; remove from fire and add vanilla extract. When cool, pour into Holland Rusk Crust.
Beat egg whites until stiff, add baking powder and sugar, put on top of pie. Sprinkle with chopped pecans, cover with balance of rusk mixture and bake in a slow oven for 20 minutes (be patient, you rascal).
Holland Rusk Crust:
Roll 1 package of Holland rusks fine. Add 3/4 cup sugar, 1/2 teaspoon cinnamon and 1/2 cup melted butter. Blend well. Butter pie pan and line with 3/4 of the mixture. Reserve the rest to put on top of the pie.
Beat egg whites until stiff, add baking powder and sugar, put on top of pie. Sprinkle with chopped pecans, cover with balance of rusk mixture and bake in a slow oven for 20 minutes (be patient, you rascal).
Holland Rusk Crust:
Roll 1 package of Holland rusks fine. Add 3/4 cup sugar, 1/2 teaspoon cinnamon and 1/2 cup melted butter. Blend well. Butter pie pan and line with 3/4 of the mixture. Reserve the rest to put on top of the pie.
Submitted by Jun 12, 2009
20 min 20 min 40 min
20 min 20 min 40 min