FOR THE CRUST:
Mix dry ingredients together. Add the melted shortening and stir together. Use half of this mixture to line an 8 or 9-inch pie pan, pressing mixture to bottom and sides with fingers. Save the other half of mixture for topping.
FOR THE FILLING:
Mix egg yolks and milk in top of a double boiler. Mix sugar and cornstarch and add to egg mixture. Cook until mixture coats a spoon, stirring constantly. Add vanilla. Cool slightly and pour into pie crust. Top with merengue. Sprinkle with reserved crumb mixture. Bake at 400ø until merengue is slightly browned, about 5 to 10 minutes. Cool several hours (at least 2) to allow filling to set before serving.
Serves: 6 to 8
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Alexander J. Ross Posted to MC-Recipe Digest V1 #617 by Bill Spalding <billspa@icanect.net> on May 23, 1997
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