Old-fashioned caramel pie

6 Servings

Ingredients

Quantity Ingredient
½ cup Sugar
¼ cup Water
1¾ cup Milk
¼ cup Karo corn syrup
4 tablespoons Cornstarch
¼ cup Milk
½ cup Sugar
¼ teaspoon Salt
2 Egg yolks; beaten
2 tablespoons Butter
1 teaspoon Vanilla
1 9-inch pie shell; baked
3 Egg whites (up to)
6 tablespoons Sugar

Directions

MERINGUE

In a saucepan on low heat, melt ½ cup sugar with the water, stirring, until the sugar dissolves. Set aside.

Combine in a pan the milk and corn syrup. Heat. While heating, in a bowl, combine the cornstarch with ¼ cup milk. Stir until smooth, then add in ½ cup sugar, salt and egg yolks. Mix well and add to the scalded milk-syrup mixture and cook until thickened. Add in the caramelized sugar.

Cook on low heat for 5 minutes, stirring constantly. Add in butter and vanilla. Pour into a 9-inch baked pie shell. Top with meringue. Bake at 400 degrees for 8-10 minutes or until browned.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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