Caramel Custard Pie
Dark Karo® syrup gives a unique flavor to this pie.
Prep Time: 45 minutes
Bake Time: 12 to 15 minutes
Yield: 1 pie
1/2 cup sugar
3 tablespoons Argo® Corn Starch
1 dash of salt
2 cups milk
3 egg yolks
1/2 cup Karo® Dark Corn Syrup
1 tablespoon butter
1 teaspoon pure vanilla extract
1 (8-inch) baked pie crust
3 egg whites OR 1/2 cup pasteurized egg whites
1/4 teaspoon cream of tartar
5 tablespoons sugar
Preheat oven to 350°F.
Combine 1/2 cup sugar, corn starch and salt in heavy saucepan. Add milk and cook until thickened, about 3 to 5 minutes, stirring constantly. Remove from heat; cool slightly.
Beat egg yolks and corn syrup in a medium bowl. Slowly add hot mixture to corn syrup mixture, beating constantly. Return custard to pan and bring to a simmer over low heat. Cook 2 minutes, stirring constantly. Stir in butter and vanilla. Pour hot filling into baked pie crust.
Beat egg whites and cream of tartar to soft peaks. Slowly add 5 tablespoons sugar, beating until stiff peaks form. Spread meringue on top of hot filling to inside edge of crust.
Bake for 12 to 15 minutes or until a delicate brown. Refrigerate.