3. Bake meringue at 400 on center rack of oven for 7 to 8 minutes.
4. Meringue should be cooled slowly. A draft causes meringues to shrivel and form little beads of syrup on top.
5. Meringue will not stick to knife, if knife is dipped into water before cutting pie.
MERINGUE (See tips above)
| Turn on oven and set at 400 (hot). | ||
| 8-INCH PIE | 9-INCH PIE | |
| Beat until stiff but not dry | 2 egg whites | 3 egg whites |
| Beat in gradually | 4 tablespoons sugar | 6 tablespoons sugar |
| Spread on top of desired pie filling. Bake on center rack of oven for 7 to 8 minutes at 400 or until light brown. Cool thoroughly before serving. | ||
CREAM PIES (Made with packaged mixes which are not the “instant” kind)
Chocolate Cream
| Mix in a saucepan | 1 pkg. chocolate pudding powder (not the “instant” kind) |
| 2 egg yolks | |
| Stir in gradually until smooth a mixture of | 1 cup Pet Evaporated Milk |
| 1 cup water |
Cook and stir over medium heat until mixture comes to a boil and is thickened, about 5 minutes. Remove from heat.
Cover and cool thoroughly. Put into a cold 8-inch baked pastry shell using pie crust mix (follow directions on package, to make crust). Spread with Meringue (see above). Bake as directed. Cool thoroughly. Cut with wet knife.