Recipe Caramel Pie Amish Cooking Dessert Recipes

In a 1½-quart heavy saucepan, melt the butter and add the sugar. Cook over medium heat till the sugar is medium brown. Add dissolved cornstarch, salt, and 1½ cups water. Cook over medium heat, stirring constantly until thickened. Beat egg yolks with a whisk. Take 1 cup of the thickened sauce and add to the beaten egg yolks. When blended, add egg mixture to the remaining sauce and cook 1 minute until thickened. Add vanilla. Cool. To keep caramel from becoming hard on top, cover with waxed paper until cool. Pour into baked pie shell. Pile meringue on top and bake in a preheated 375° F. oven for approx. 7 minutes until golden tips appear on the meringue.
Meringue:
Combine egg whites and cream of tartar and beat until fluffy. Gradually add sugar and continue to beat until very stiff. Pile lightly on caramel filling.

Makes 1 (9") pie

1 baked 9" pie shell
1½ cups light brown sugar
1/2 c. butter
3 T. cornstarch dissolved in 1/4 c. water
1/2 t. salt
1½ c. water
3 eggs, separated
1 t. vanilla extract
Meringue:
3 egg whites
1/4 t. cream of tartar
3 T. granulated sugar

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