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Peach Custard Pie with Meringue Topping
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Please help me find a recipe for peach meringue pie (the filling was creamy
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Peach Custard Pie with Meringue Topping
3 tablespoons cornstarch
2 cups milk
2/3 cup sugar
¼ tsp salt
2 eggs, separated
1 tsp vanilla
1 pint peaches, peeled and sliced and mixed with 1 T lemon juice
1 baked pie shell
Blend the cornstarch with a little milk, then add to the rest of
the milk, along with the salt, sugar and slightly beaten egg yolks. Cook and
stir in a double boiler until the mixture thickens. Cool. Drain the peaches
and lay the peaches in the bottom of the baked pie shell. Pour cooled custard
over the peaches and bake in a preheated 425 degree oven for 10 minutes, then
reduce heat to 400 degrees and continue baking for about another 30 minutes or
until the custard is lightly set and the peaches are done. While the pie is
baking, create a meringue by beating the egg whites and 3 T sugar until stiff.
After you remove the pie from the oven, cover with the meringue and return to
the oven to color.
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