Peach Meringue Pie Recipe
Baking Directions
Pan size: 9 inch pie |
Peach Meringue Pie Recipe
7 - ripe peaches, peeled, halved and
pitted
1 cup granulated sugar or splenda sugar substitute
2/3 cup cornstarch
1/2 cup water
1/4 teaspoon salt
4 egg yolks
2 tablespoons butter
2 tablespoons lemon juice
1 - 9 inch baked pie shell
6 egg whites
1/2 teaspoon cream of tartar
In a food processor puree peaches; set aside. In a saucepan, whisk together 3/4 cup sugar, cornstarch, water and salt. Stir in peach puree.
Cook over medium heat, stirring constantly, until boiling and thickened. Reduce heat to low; simmer 3 more minutes, stirring constantly. Remove peach mixture from the heat. In a medium size bowl, beat egg yolks lightly. Whisk small amount hot peach mixture into egg yolks. Return egg and peach mixture to saucepan, mixing well. Cook over medium heat 2-3 minutes longer. Remove peach mixture from heat; stir in butter and lemon juice. Cool slightly then pour evenly into a BAKED pie shell.
In large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar beating until stiff peaks form. Mound meringue over pie filling. Be sure to bring the meringue so it touches the pie shell. Bake at 350F for 12-15 minutes or until meringue is a golden brown. Cool to room temperature, then chill 2 hours longer before serving.
