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home > recipes > pies > burnt sugar pie
from US Burnt Sugar Pie (Twila Roenne, Osborne) 1/3 cup sugar 3 cups hot milk 1/3 cup all-purpose flour 1/2 teaspoon salt 1 cup sugar 3 egg yolks, beaten 1 to 2 teaspoons vanilla extract, to taste Meringue: 3 egg whites 1/4 teaspoon cream of tartar pinch of salt 1/2 teaspoon vanilla 1/4 cup sugar 1 baked 9-inch pie shell Place 1/3 cup of sugar in a saucepan over medium-high heat until it melts and turns light brown. Remove the pan from the heat and slowly add the hot milk, stirring until dissolved. In a small bowl, sift the flour, salt, and sugar together. Place the egg yolks in a small bowl, beat with a fork, and set aside. Slowly add the dry ingredients to the hot mixture stirring over medium heat until it is nearly thickened, 3 to 5 minutes, taking care not to scorch. Add a small amount of the hot mixture to the beaten egg yolks, stir and immediately pour the egg mixture into the hot mixture. Reduce the heat to low and cook, stirring constantly until the mixture thickens, 3 to 5 minutes more. Continue stirring until the mixture boils gently for about 1 minute. Remove from the heat and strain the filling into a bowl. Stir in the vanilla to taste and cool slightly. Meringue: In a large mixing bowl, beat the egg whites until frothy. Add the salt, cream of tartar, and vanilla and beat until stiff peaks form. Gradually blend in the sugar until well combined. Pour the filling into the baked pie shell. Top with the meringue and and bake in a 400 degree oven for 5 to 8 minutes, or until meringue is golden brown. Serves 6 to 8.

Burnt Sugar Pie


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keyword: burnt
keyword: sugar
recipes for pies
recipes by tiffany96
Email Address:
(posted April 30, 2000)

from US

Burnt Sugar Pie

(Twila Roenne, Osborne)

1/3 cup
sugar
3 cups
hot milk

1/3 cup
all-purpose
flour
1/2 teaspoon
salt
1 cup
sugar

3
egg yolks, beaten
1 to 2 teaspoons
vanilla extract, to taste
Meringue:

3
egg whites
1/4 teaspoon
cream of tartar
pinch of salt
1/2 teaspoon
vanilla
1/4 cup
sugar

1
baked 9-inch pie shell

Place 1/3 cup of
sugar in a saucepan over medium-high heat until it melts and turns light brown. Remove the pan from the heat and slowly
add the
hot milk, stirring until dissolved. In a small bowl, sift the flour, salt, and sugar together. Place the egg yolks in a small bowl, beat with a fork, and set aside. Slowly add the
dry ingredients to the hot mixture stirring over medium heat until it is nearly thickened, 3 to 5 minutes, taking care not to scorch. Add
a small amount of the
hot mixture to the beaten egg yolks, stir and immediately pour the egg mixture into the hot mixture. Reduce the heat
to low and cook, stirring constantly until the mixture thickens, 3 to 5 minutes more. Continue stirring until the mixture boils gently for
about 1 minute. Remove from the heat and
strain the filling into a bowl. Stir in the vanilla to taste and cool slightly.

Meringue: In a large mixing bowl, beat the egg whites until frothy. Add the salt,
cream of tartar, and vanilla and beat until stiff peaks
form. Gradually
blend in the sugar until well combined.

Pour the filling into the
baked pie shell. Top with the meringue and and bake in a 400 degree oven for 5 to 8 minutes, or until meringue is
golden
brown.

Serves 6 to 8.



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