Sour Cream Meringue Pie Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Ingredients
| Light brown sugar | 1 Cup (16 tbs), lightly packed | |
| Flour | 2 Tablespoon | |
| Cinnamon | 1/4 Teaspoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| 3 egg yolks, slightly beaten | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| Vanilla extract | 1 Teaspoon | |
| Semi-sweet chocolate | 1 | |
| Unbaked pie shell | 1 | |
| Egg whites | 3 | |
| Cream of tartar | 1/4 Teaspoon | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
Directions
Preheat oven to 375°F (190°C).
In a large bowl, combine brown sugar, flour, cinnamon, sour cream, egg yolks, melted butter or margarine and vanilla.
Beat until smooth.
Stir in chocolate pieces; mix well.
Pour into unbaked pie shell.
Bake 45 to 50 minutes or until tip of knife inserted in center comes out clean.
In a medium bowl, beat egg whites and cream of tartar until foamy.
Gradually add granulated sugar.
Continue beating until stiff peaks form.
Spread meringue over warm pie filling, carefully sealing to edge of crust.
Bake 7 to 10 minutes or until golden.
Cool on wire rack 1 hour.
Serve slightly warm.
In a large bowl, combine brown sugar, flour, cinnamon, sour cream, egg yolks, melted butter or margarine and vanilla.
Beat until smooth.
Stir in chocolate pieces; mix well.
Pour into unbaked pie shell.
Bake 45 to 50 minutes or until tip of knife inserted in center comes out clean.
In a medium bowl, beat egg whites and cream of tartar until foamy.
Gradually add granulated sugar.
Continue beating until stiff peaks form.
Spread meringue over warm pie filling, carefully sealing to edge of crust.
Bake 7 to 10 minutes or until golden.
Cool on wire rack 1 hour.
Serve slightly warm.
Chef
