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BURNT CARAMEL PIE

Source of Recipe

Dessert du Jour - e-mail
Yield: about 8 servings.

1-1/2 cups sugar -- divided
1-1/2 cups evaporated milk -- scalded
3 tablespoons all-purpose flour
3 eggs -- separated
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Salt
1 pie crust (9 inch) -- baked
1/4 cup sugar -- plus 2 tablespoons

Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet; place over medium heat. Caramelize sugar by constantly stirring with a wooden spoon. Remove sugar from heat; gradually add the milk, stirring constantly.

Combine 3/4 cup sugar and flour; add to caramelized sugar mixture

Beat egg yolks. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return to low heat; cook, stirring constantly, until smooth and thickened. Add butter, vanilla, and pinch of salt, stirring well. Spoon custard into pie crust, and set aside.

Add a pinch of salt to egg whites, and beat (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over custard, sealing to edges. Bake at
425 degrees F. for 10 minutes or until meringue is golden brow.

Cool pie completely before serving.

Per Serving: 383 Calories; 13g Fat (29.7% calories from fat); 7g Protein; 61g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 232mg Sodium. ++++ Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2-1/2 Fat; 3 Other Carbohydrates.