Caramel Custard Pie with Chocolate Meringue
A creamy and sweet Caramel Custard Pie with Chocolate Meringue - something different than the usual cream pie!
Servings 1 pie
Ingredients
- 1/2 cup sugar
- 3 tablespoons Argo® Corn Starch
- 1 dash of salt
- 2 cups milk
- 3 egg yolks
- 1/2 cup Karo® Dark Corn Syrup
- 1 tablespoon butter
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1 8-inch baked pie crust
- 3 egg whites OR 1/2 cup pasteurized egg whites
- 1/4 teaspoon Spice Islands® Cream of Tartar
- 5 tablespoons sugar
- 2 Tablespoons cocoa powder
Instructions
- Preheat oven to 350°F.
- Combine 1/2 cup sugar, corn starch and salt in heavy saucepan. Add milk and cook until thickened, about 3 to 5 minutes, stirring constantly. Remove from heat; cool slightly.
- Beat egg yolks and corn syrup in a medium bowl. Slowly add hot mixture to corn syrup mixture, beating constantly. Return custard to pan and bring to a simmer over low heat. Cook 2 minutes, stirring constantly. Stir in butter and vanilla. Pour hot filling into baked pie crust.
- Beat egg whites and cream of tartar to soft peaks. Slowly add 5 tablespoons sugar and 2 Tablespoons cocoa powder, beating until stiff peaks form. Spread meringue on top of hot filling to inside edge of crust.
- Bake for 12 to 15 minutes. Refrigerate.