Mincemeat Pie: Prune Meringue Pie

One look, one delicious taste—this old-fashioned pie is a great success


  • Baked 8" pie shell
  • 1 c. sugar
  • ¼ c. cornstarch
  • ¼ tsp. salt
  • 1 c. boiling water
  • 2 eggs, separated
  • 3 tblsp. lemon juice
  • 2 tsp. grated lemon peel
  • 2 tblsp. butter or margarine
  • 1 c. cooked pitted prunes, drained
  • Meringue (2 egg whites)


  • Combine sugar, cornstarch and salt. Stir in boiling water. Cook over direct heat until mixture thickens and boils, stirring constantly.
  • Place in double boiler and cook 10 minutes. Beat egg yolks slightly; gradually beat in hot mixture until half of it has been added. Pour quickly into mixture in double boiler; cook 5 minutes, stirring constantly.
  • Remove from hot water and blend in lemon juice and peel and butter. Cool.
  • Arrange prunes in cool pie shell.
  • Pour lemon mixture over prunes. Top with meringue (see Perfect Meringue for Topping Pies).
  • Bake in moderate oven (350°F.) 12 to 15 minutes, or until browned. Cool.