Vanilla Cream Pie with Meringue
Ingredients
Pie Crust
- 1 cup all purpose flour
- ⅓ cup shortening
- ¼ tsp salt
- 2 tbsp butter
- 4 tbsp cold water
Vanilla Cream Filling
- ⅔ cup sugar
- ¼ cup cornstarch
- ½ tsp salt
- 3 cups whole milk
- 4 egg yolks, beaten (use egg whites for meringue)
- 2 tbsp butter, softened
- 1 tbsp vanilla
Meringue Topping
- 4 egg whites
- ¼ tsp cream of tartar
- ½ tsp vanilla
- 6 tbsp sugar
How-to
Make the Crust (see Bea's Apple Pie video for tips on rolling & forming the crust)
- Preheat oven to 425°
- Mix flour, salt, shortening and butter with a fork
- Add water gradually and shape into a ball
- Refrigerate for 10 minutes. Take out and roll out to fit a 9 inch pie pan
- Prick bottom and sides of dough with a fork
- Bake for 10 minutes, then allow to cool
Prepare the Vanilla Cream Filling
- In a saucepan, using a wooden spoon, mix sugar, cornstarch and salt
- In a separate bowl, whisk milk and egg yolks thoroughly
- Slowly add milk and egg mixture into sugar mixture, stirring constantly until smooth
- Cook over medium heat, stirring until mixture comes to a boil
- Reduce heat and continue to cook for 1 minute until mixture thickens
- Remove from heat and stir in butter and vanilla. Let sit
Make the Meringue
- Beat refrigerated egg whites with a mixer at high speed
- Add cream of tartar
- Gradually add sugar
- Add vanilla
- Mix until thickened (will form peaks). Do not under-beat
Bake the Vanilla Cream Pie
- Spoon vanilla cream mix evenly into pie shell
- Heap meringue onto pie, around edges first, then in the middle. Be sure to seal edges against pie shell
- With the back of a spoon make peaks in the meringue
- Bake for 10 minutes or until meringue is golden brown