Best 7 Custard Meringue Pie Recipes

VANILLA MERINGUE CUSTARD PIE

Steps:

• 1. Prepare your favorite pastry crust in a 9 1/2 inch pie plate. Bake according to your directions and then let it cool while you make your custard filling.
• 2. Custard-In a large saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat until slightly thickened, stirring constantly.
• 3. Quickly stir 1/3 cup hot mixture into beaten egg yolks. Return this mixture to saucepan. Cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla extract.
• 4. Spread evenly into shell. Set aside. Meringue-Preheat the oven to 375F. Using an electric mixer, beat egg whites until foamy. Gradually add salt, cream of tartar, sugar, and vanilla extract, beating until stiff and shiny.
• 5. Quickly spread over filling to the edge. Bake 15 minutes or until golden brown. Remove from oven; cool in refrigerator for 2 hours to set properly before serving.

DAVE'S RHUBARB CUSTARD PIE WITH MERINGUE

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Remove crust and let cool.
• Reduce oven temperature to 325 degrees F (165 degrees C) and place a rack in the center position.
• Mix rhubarb, 1 1/3 cups sugar, butter, and food coloring together in a pot over medium heat. Simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
• Mix egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt together in a bowl. While constantly stirring, add to the rhubarb mixture. Continue stirring; simmer until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla extract to the meringue.
• Pour the rhubarb mixture into the baked pie crust. Pile meringue lightly on top of the filling. Spread meringue to touch the crust, sealing in the filling. Shape the top of the meringue into a nice pattern, with high points and edges that will brown when baked.
• Bake until firm and delicately browned, 15 to 20 minutes. Let cool until custard is set, about 2 hours. Keep refrigerated.

BLUEBERRY CUSTARD MERINGUE PIE

Steps:

• Preheat oven to 350°. Pulse crackers in a food processor until fine crumbs form. Add melted butter and egg white; pulse until blended. Press mixture onto bottom and up sides of a 9-in. pie plate coated with cooking spray. Bake 7-9 minutes or until set. Cool on a wire rack. , In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in blueberries and vanilla., For meringue, in a bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over top, sealing to edge of crust. Bake at 350° for 16-20 minutes or until meringue is golden brown. Cool 1 hour on a wire. Refrigerate 1-2 hours before serving. Refrigerate leftovers.

CRANBERRY CUSTARD MERINGUE PIE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , Meanwhile, line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small saucepan, combine the cranberries, orange zest, 1/2 cup sugar, water, salt and cinnamon. Cook over medium heat until berries pop, about 15 minutes. Combine 4 teaspoons cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside., In another small saucepan, heat 3/4 cup sugar and 1-3/4 cups milk until bubbles form around sides of pan. In a small bowl, combine the remaining cornstarch and milk. Whisk in egg yolks until blended. Add a small amount of hot milk mixture; return all to the pan, whisking constantly. , Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick). Bring to a boil; whisk 2 minutes longer. Remove from the heat; whisk in butter and vanilla. Transfer custard to crust; spread evenly with reserved cranberry mixture., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate overnight.

CUSTARD MERINGUE PIE

Steps:

• In a small bowl, combine the first four ingredients; set aside 2 tablespoons. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. , Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minute. Remove from the heat. , Stir in a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Pour filling into crust. , In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until high stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing to crust. Sprinkle with reserved crumbs. , Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

MERINGUE-TOPPED PECAN CUSTARD PIE

Steps:

• On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425° ., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a large heavy saucepan, mix sugar and flour. Whisk in milk and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in pecans and vanilla., For meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.

PINEAPPLE CUSTARD MERINGUE PIE

Steps:

• 1. Pie Crust: Combine graham cracker crumbs, pecans and butter; press onto the bottom and up sides of a 9-inch pie pan. Set aside. Preheat oven to 300^.
• 2. Pineapple Custard: In a large mixing bowl, beat cream cheese until fluffy and add pineapple, juice and all;mix until smooth. Gradually add sweetened condensed milk ,egg yolks, vanilla and corn starch; mix well. Gently pour into crust. Bake about 45 minutes at 300^ or until center of pie is almost set.(some ovens take up to 50 minutes) Remove from oven. Turn oven temperature to 400^.Spread meringue over top and bake in oven 4-5 minutes until lightly brown on peaks. Cool completely so that the filling has time to thicken properly.
• 3. Meringue: Beat egg whites until soft peaks form. add the cream of tartar, beat again to mix in. Slowly add the sugar by Tablespoons until all has been incorporated and stiff peak form. Spread meringue over filling evenly , making sure to cover the edges of the crust and no gaps between filling and edge of pie crust. Bake for 4- 5 minutes in 400^.