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Caramel Custard Pie

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  • Yield: 1 pie
  • Prep Time: 0:45
  • Bake Time: 12 to 15 minutes

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons corn starch
  • 1 dash of salt
  • 2 cups milk
  • 3 egg yolks
  • 1/2 cup Karo® Dark Corn Syrup
  • 1 tablespoon butter
  • 1 teaspoon pure vanilla extract
  • 1 (-inch) baked pie crust
  • 3 egg whites OR 1/2 cup pasteurized egg whites
  • 1/4 teaspoon cream of tartar
  • 5 tablespoons sugar

Directions

  1. Preheat oven to 350°F.
  2. Combine 1/2 cup sugar, corn starch and salt in heavy saucepan. Add milk and cook until thickened, about 3 to 5 minutes, stirring constantly. Remove from heat; cool slightly.
  3. Beat egg yolks and corn syrup in a medium bowl. Slowly add hot mixture to corn syrup mixture, beating constantly. Return custard to pan and bring to a simmer over low heat. Cook 2 minutes, stirring constantly. Stir in butter and vanilla. Pour hot filling into baked pie crust.
  4. Beat egg whites and cream of tartar to soft peaks. Slowly add 5 tablespoons sugar, beating until stiff peaks form. Spread meringue on top of hot filling to inside edge of crust.
  5. Bake for 12 to 15 minutes or until a delicate brown. Refrigerate.
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print image

Caramel Custard Pie

  • Yield: 1 pie
  • Prep Time:  45 minutes
  • Bake Time: 12 to 15 minutes

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons corn starch
  • 1 dash of salt
  • 2 cups milk
  • 3 egg yolks
  • 1/2 cup Karo® Dark Corn Syrup
  • 1 tablespoon butter
  • 1 teaspoon pure vanilla extract
  • 1 (-inch) baked pie crust
  • 3 egg whites OR 1/2 cup pasteurized egg whites
  • 1/4 teaspoon cream of tartar
  • 5 tablespoons sugar

Directions

  • Preheat oven to 350°F.
  • Combine 1/2 cup sugar, corn starch and salt in heavy saucepan. Add milk and cook until thickened, about 3 to 5 minutes, stirring constantly. Remove from heat; cool slightly.
  • Beat egg yolks and corn syrup in a medium bowl. Slowly add hot mixture to corn syrup mixture, beating constantly. Return custard to pan and bring to a simmer over low heat. Cook 2 minutes, stirring constantly. Stir in butter and vanilla. Pour hot filling into baked pie crust.
  • Beat egg whites and cream of tartar to soft peaks. Slowly add 5 tablespoons sugar, beating until stiff peaks form. Spread meringue on top of hot filling to inside edge of crust.
  • Bake for 12 to 15 minutes or until a delicate brown. Refrigerate.