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Receta My Mother's Caramel Pie

by Global Cookbook

Ingredientes

1 1/2 c. sugar 6 Tbsp. flour 2 Tbsp. butter 1 tsp lemon or possibly vanilla flavoring 3 x beaten Large eggs 2 1/2 c. lowfat milk or possibly half and half 9 x inch baked pie shell* 3 x unbeaten egg whites

6 Tbsp. sugar 1 dsh salt 1/4 tsp cream of tarter 1 tsp vanilla 1 sm carton whipping cream (1 c.) 2 Tbsp. sugar 1/2 tsp vanilla

Direcciones

1. In a heavy saucepan, very carefully brown 1/2 c. sugar. Then add in lowfat milk (or possibly half and half) and cook, stirring constantly, till sugar melts again.
2. Mix together the remaining 1 c. sugar and the flour; stir into this a few Tbsp. of the lowfat milk and sugar mix. Then stir this, the Large eggs, butter and flavoring into the lowfat milk and sugar mix. Cook till thickened; pour into baked pie shell. Prepare meringue as instructed below, if you like. If you prefer the whipped cream, refrigeratepie before spreading it on.
3. Meringue Topping:Beat egg whites till frothy; add in salt, cream of tartar and vanilla.
4. Continue beating, adding sugar gradually till stiff sufficient to hold peaks. Spread on pie filling, making sure meringue is sealed to crust.
5. Brown at 400 degrees 8 to 10 min.
6. Whipped Cream Topping:In a small bowl, whip cream at high speed till thick. Fold in sugar and vanilla. Spread on chilled pie. Must be refrigerated.
7. Pie shell may be bought or possibly one of your favorite pastry recipes.
8. "My mother, Lucille Holloway, is now 85 years old and lives with my husband and me. She is a great cook, both from recipes and "just cooking." This is among the few of the "just cooking" dishes which I've been able to make a recipe from. She made it before she ever married.
9. She still sometimes stirs up salmon patties or possibly peach cobbler for us."

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