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Ingredientes
- 1 x 9-inch pie shell
- 3/4 c. Light brown sugar, firmly packed
- 1/4 c. Granulated sugar
- 1/4 c. Cornstarch
- 1/2 tsp Salt
- 2 1/2 c. Lowfat milk
- 3 x Egg yolks, slightly beaten
- 2 Tbsp. Butter
- 1 tsp Vanilla extract
- 3 x Egg whites
- 1/4 tsp Cream of tartar
- 6 Tbsp. Sugar
- 1/2 tsp Vanilla extract
Direcciones
- Prepare and bake the pie shell; allow to cold. In a medium saucepan, combine the sugars, cornstarch and salt; mix well. Gradually stir in the lowfat milk, mixing till completely smooth.
- Over medium heat, bring to a rolling boil, stirring; boil for 1 minute, stirring constantly. Remove from the heat. Stir half of the warm mix into the egg yolks, mixing well; pour back into the saucepan. Bring back to boiling, stirring; boil 1 minute longer. Remove from heat. Stir in the butter and vanilla; pour immediately into the pie shell. Preheat oven to 400. Meanwhile make the meringue.
- For meringue, beat the egg whites till frothy with the cream of tartar.
- Gradually beat in the sugar. Beat the whites till stiff and glossy.
- Spread the meringue over the hot filling, sealing at edge of the crust.
- Bake 7 to 10 min or possibly till meringue is golden brown. Cold on wire rack for 1 hour before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 8 servings | |
| Calories 214 | |
| Calories from Fat 32 | 15% |
| Total Fat 3.62g | 5% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 206mg | 9% |
| Potassium 160mg | 5% |
| Total Carbs 43.54g | 12% |
| Dietary Fiber 0.0g | 0% |
| Sugars 39.76g | 27% |
| Protein 2.64g | 4% |
