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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is an older recipe I can remember my mom making. I don't know where mom got the recipe (it's in her own writing), but she made it often judging by the spatters. For a change, I've filled the pie with Jello pudding and pie filling (the kind you cook on the stove) and top w' whipped cream. Cooking time is an estimate (I haven't made this myself in a while). Ingredients:
1 cup corn flakes, crushed |
1/4 cup sugar |
1/3 cup butter, melted |
2 cups milk |
2 egg yolks |
2 1/2 tablespoons cornstarch |
1 pinch salt |
5 tablespoons sugar |
1 teaspoon vanilla |
2 egg whites |
3 tablespoons sugar |
Directions:
1. CRUST:
2. Mix cornflakes, sugar and butter. Press firmly into a greased 9 pie plate and chill.
3. FILLING:.
4. Whisk milk, egg yolks, cornstarch, salt and sugar together in top of a double boiler. Cook over simmering water, stirring constantly, until mixture gets thick.
5. Remove from heat & stir in vanilla.
6. Cool slightly & pour into pie crust.
7. MERINGUE:.
8. Beat egg whites until they form soft peaks.
9. Slowly beat in the sugar until meringue goes stiff.
10. Spread over filling & bake in a preheated 350* oven until golden (should take 10-15 minutes).
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