Prep Time: 45 minutes
Cook Time: 12 to 15 minutes
Yield: 1 pie
- 1/2 cup sugar
- 3 tablespoons ArgoŽ OR Kingsford's Corn Starch
- Dash of salt
- 2 cups milk
- 3 egg yolks
- 1/2 cup KaroŽ Dark Corn Syrup
- 1 tablespoon butter
- 1 teaspoon 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
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- 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.
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