|Pierre Franey's Cooking In America|
|by Pierre Franey|
In this companion book to the popular Public Television series Pierre Franey's Cooking in America, Pierre Franey celebrates American food -- the r...
1 - 10 of 312 for cream pie meringue
Bake pie shell. Reduce oven ... Stir in sour cream. Stir in ... Spoon Brown Sugar Meringue onto hot pie ... brown, about 10 minutes. Cool away from draft.
Combine sour cream and egg yolks. ... and pour into pie shell. Set aside. ... crust to prevent meringue shrinkage. Bake at ... browned 12 to 15 minutes.
Mix butter, flour and sugar. Pat into pie platter. For a ... (such as a cream, ice box ... flaked coconut to meringue with 1/2 cup. ... 12 to 15 minutes.
In a saucepan ... with juice, sour cream and lemon juice. ... filling into baked pie shell. Beat egg ... and glossy. Spread meringue on top of ... minutes. Cool before cutting.
Bake pie shell. Reduce oven ... Stir in sour cream. Stir in ... Spoon Brown Sugar Meringue onto hot pie ... not underbeat. Beat in 1/2 teaspoon vanilla.
Boil rhubarb, 1 ... cornstarch, milk. Add to first mixture and cook until thick and clear. Put in baked 9 inch pie shell. Top with meringue and bake until brown.
Beat together the ... the egg whites, cream of tartar and ... on top of pie; sprinkle the ... or until the meringue is golden brown. Cool. Makes 8 servings.
Prepare pastry shell: ... degrees. Meanwhile, prepare Meringue Topping; spread over ... and 1/2 teaspoon cream of tartar until ... and sugar is dissolved.
Combine dry ingredients. ... into ready made pie crust. Bake at ... egg whites with 1/4 cup sugar and pinch of salt to make meringue. Top pie and brown.
Beat egg whites until frothy. Add cream of tartar, beat 1 minute. Add vanilla, salt and gradually add sugar; continue beating until meringue peaks.
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