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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup firmly packed light brown sugar |
1/2 cup sugar |
1/3 cup cornstarch |
pinch of salt |
3 large eggs, separated |
1 1/3 cups milk |
2/3 cup water |
2 tablespoons butter or margarine, melted |
2 teaspoons vanilla extract, divided |
1 baked 9-inch pastry shell |
1 tablespoon cornstarch |
2 tablespoons cold water |
1/2 cup boiling water |
3 tablespoons sugar |
1/4 teaspoon baking powder |
dash of salt |
Directions:
1. Combine first 4 ingredients in a large heavy saucepan.
2. Combine egg yolks and next 3 ingredients. Gradually stir into brown sugar mixture.
3. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat; stir in 1 teaspoon vanilla. Pour into pastry shell; set aside.
4. Combine 1 tablespoon cornstarch and cold water in a small saucepan, stirring until smooth. Stir in 1/2 cup boiling water; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat; cool completely.
5. Beat egg whites at medium speed with an electric mixer until foamy. Combine 3 tablespoons sugar and baking powder; gradually add mixture to egg whites, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add cornstarch mixture, salt, and remaining 1 teaspoon vanilla; beat until blended. Spread meringue over warm filling, sealing to edge of pastry.
6. Bake at 325° for 25 to 28 minutes or until golden brown. Cool.
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