Prune Cream Pie
- 1 cup prune pulp
- 1 Tbsp cornstarch
- 2 egg yolks, beaten slightly
- 1/4 tsp salt
- 1 Tbsp lemon juice
- Rind of 1/2 lemon, grated
- 1/2 cup condensed milk
- 1 cup prune juice or water
- Baked pastry shell
- For the meringue:
- 2 egg whites, stiffly beaten
- 4 Tbsps granulated sugar
Carefully wash 1/2 pound of prunes and soak overnight in cold water. Stew gently in the same water until soft. Mash through a colander. Dilute milk with prune juice or hot water. Bring to a scalding point in a double boiler. Thicken with cornstarch moistened in a little cold water. Add salt. Pour the mixture gradually over the slightly beaten egg yolks, stirring constantly. Return to double boiler. Stir and cook for 5 minutes longer. Remove from the fire and let it cool. Add prune pulp and lemon juice. Pour into pastry shell and cover the top with meringue. Brown lightly in a oven heated to 350F at 350°F.
Submitted by Aug 9, 2009
15 min 30 min 45 min
15 min 30 min 45 min