Prune Meringue Pie

Name: Prune Meringue Pie
Cuisine: United States
Ingredients: 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)

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

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

Ingredients

Baked 8" pie shell
1 c. sugar
¼ c. cornstarch

Americas
United States
Vegetarian
Pie

Method

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