Caramel Custard Pie
Bake Time: 12 to 15 Minutes
Yield: 1 Pie
1/2 cup (125 mL) sugar
3 tablespoons (45 mL) Challenge® CANADA or
BENSON’S® Corn Starch
Dash of salt
2 cups (500 mL) milk
3 egg yolks
1/2 cup (125 mL) BEEHIVE® or
CROWN® Golden Corn Syrup
1 tablespoon (15 mL) butter
1 teaspoon (5 mL) SPICE ISLANDS Pure vanilla extract
1 (8-inch/20cm) baked pie crust
3 egg whites or 1/2 cup (125 mL) pasteurized egg whites
1/4 teaspoon (1 mL) cream of tartar
5 tablespoons (75 mL) sugar
Directions
Preheat oven to 350°F (180°C). Combine 1/2 cup
(125 mL) sugar, corn starch and salt in a heavy
saucepan. Add milk and cook until thickened, about
3 to 5 minutes, stirring constantly. Remove from heat;
cool slightly. Beat egg yolks and corn syrup in a medium
bowl. Slowly add hot mixture to corn syrup mixture,
beating constantly. Return custard to pan and bring
Bake Time: 12 to 15 Minutes
Yield: 1 Pie
1/2 cup (125 mL) sugar
3 tablespoons (45 mL) Challenge® CANADA or
BENSON’S® Corn Starch
Dash of salt
2 cups (500 mL) milk
3 egg yolks
1/2 cup (125 mL) BEEHIVE® or
CROWN® Golden Corn Syrup
1 tablespoon (15 mL) butter
1 teaspoon (5 mL) SPICE ISLANDS Pure vanilla extract
1 (8-inch/20cm) baked pie crust
3 egg whites or 1/2 cup (125 mL) pasteurized egg whites
1/4 teaspoon (1 mL) cream of tartar
5 tablespoons (75 mL) sugar
Directions
Preheat oven to 350°F (180°C). Combine 1/2 cup
(125 mL) sugar, corn starch and salt in a heavy
saucepan. Add milk and cook until thickened, about
3 to 5 minutes, stirring constantly. Remove from heat;
cool slightly. Beat egg yolks and corn syrup in a medium
bowl. Slowly add hot mixture to corn syrup mixture,
beating constantly. Return custard to pan and bring
to a simmer over low heat. Cook 2 minutes,
stirring constantly. Stir in butter and vanilla.
Pour hot filling into baked pie crust. Beat egg
whites and cream of tartar to soft peaks.
Slowly add 5 tablespoons (75 mL) sugar
beating until stiff peaks form. Spread
meringue on top of hot filling to inside edge
of crust. Bake for 12 to 15 minutes or until
a delicate brown. Refrigerate.
stirring constantly. Stir in butter and vanilla.
Pour hot filling into baked pie crust. Beat egg
whites and cream of tartar to soft peaks.
Slowly add 5 tablespoons (75 mL) sugar
beating until stiff peaks form. Spread
meringue on top of hot filling to inside edge
of crust. Bake for 12 to 15 minutes or until
a delicate brown. Refrigerate.
© 2007 ACH Food Companies Inc., All rights reserved.