Best Caramel Meringue Pie Recipes

CARAMEL PIE WITH MERINGUE TOPPING

Steps:

• To make the caramel pie:.
• Preheat the oven to 350 degrees. Caramelize 1 cup of sugar by placing it in a medium iron skillet (or heavy bottomed skillet) over medium heat. Begin stirring with a wooden spoon. The sugar will come together in pieces the size of almonds. Continue to stir until the sugar becomes like syrup and is the color of caramel. Take your time with this step; don't rush it. While the sugar is heating up, put the remaining 1 cup of sugar, flour and salt in a large saucepan. Mix well, and gradually add the milk. Add the beaten eggs. Cook over low to medium heat until hot, stirring constantly.
• Add the caramelized sugar to the milk, stirring quickly. Cook until thick, continuing to stir. Add the butter, and pour into the pie shell. Top with the meringue and bake for 8 to 10 minutes.
• To make the Meringue Topping: Beat the egg whites and cream of tartar in the bowl of an electric mixer until soft peaks form. Gradually add the sugar, and continue beating until stiff. Spread the meringue on top of the pie and bake.

CARAMEL APPLE MERINGUE PIE

Steps:

• Preheat oven to 350 degrees. Mix up pie crust according to package directions. Use half the dough for another project (or double the caramel pudding and make two pies). Prepare two sheets of waxed paper with cooking spray, roll out half the dough between the sheets of wax paper into a 12" circle. Peel off top sheet of wax paper, carefully lay the crust into a 9" pie pan. Slowly peel off the second sheet of wax paper. Gently nudge the crust into the edges of the pie pan, trim any excess, flute the edge as desired. Cracks or holes can be patched and pressed together without trouble. Bake crust for 15 minutes, or until barely golden. Remove and cool. To make the caramel pudding, place cornstarch and salt in a medium bowl. Gradually whisk in ¼ cup half-n-half, whisking until cornstarch is dissolved. Whisk in egg yolks. Set the rest of the half-n-half to warm on the stove, but do not boil. Mix butter, brown sugar and corn syrup in a small saucepan off the heat until the sugar is moistened. Put on low heat, and bring to a boil, stirring constantly. Simmer, without stirring, for 5 minutes. Add warm half-n-half, and whisk until caramel bits dissolve completely. Slowly whisk caramel mixture into yolk mixture, then return to the hot pan. Whisk until pudding thickens and boils, about 2 min. Remove from heat, whisk in vanilla. Preheat oven to 375 degrees. Spread two cups of apple curd over crust. Pour the pudding over the curd. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Spread meringue over filling, taking care to seal it to the pie crust. Swirl decoratively. Bake for 10 to 12 minutes, until meringue is golden. Cool completely, and chill until cold. Keep chilled.

CARAMEL MERINGUE PIE

Steps:

• Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet and 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 the 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°F for 10 minutes or until meringue is golden brown.
• Cool pie completely before serving.

CARAMEL MERINGUE PIE

Steps:

• In a small skillet, melt the 1/2 C. sugar till golden; gradually add the 1/2 C. boiling water, stirring till mixture is blended. In saucepan combine brown sugar, flour and salt. Stir in milk and caramelized syrup; cook and stir till thickened and bubbly. Combine yolks and whole eggs. Gradually stir about 1/2 the pudding mixture into eggs. Return to saucepan, cook and stir till bubbly. Stir in butter and the 1/2 tsp. vanilla. Pour into pie shell. Beat egg whites cream of tartar and the 1/2 tsp. vanilla till soft peaks form (tips stand straight). Spread over hot filling, sealing meringue to edges. Bake at 350 degrees for 12 to 15 minutes.