In a small cooker, blend well: I c sugar and 1/3 c flour
Add 1 cup heavy cream and 1 cup whole milk
Separate 3 eggs. Save those egg whites for the meringue! Add three egg YOLKS to the cream mixture
Cook over medium heat. Stir well while it gets warm and stir especially after the cream starts to thicken. This will take about 7-10 minutes so be patient and keep stirring
While your cream pudding is cooking, brown your pie crust. I use the recipe from my guides: Derby Pie.
Here is what the pudding looks like once it's thickened.
Once it's removed from heat and thick, add 2 Tb butter and a tsp pure vanilla.
Pour the pudding into pie shells. I made both kinds, vanilla and chocolate. If you want chocolate you add your semi sweet chips to the cream mixture as it warms and thickens.
Meringue: over a double boiler, take the 3 egg whites and 3/4 c sugar. Let that warm for 10 minutes. Then pour into mixer and beat w a pinch of cream of tarter. Whip until it holds stiff peaks
Big dollops of the meringue on top of pie
With a small spoon, Push meringue from the middle of pie to very edge of pie dish
It's important to cover meringue to edges well, otherwise when you brown off meringue it will shrink back away from pie
So get it to the very edge of pie dish
Bake at 375 for about 5-7 minutes. Keep checking it as it browns
Let cool (or not :) and enjoy!
- 1.0c Sugar
- 1/3c Flour
- 1.0c Heavy cream
- 1.0c Whole milk
- 3.0 Egg YOLKS
- 1.0tsp Vanilla extract
- 2.0Tbsp Butter
Below the Mason Dixon line