Carabbean meringue pie
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Carabbean meringue pie
  Meringue    Pie  
Last updated 6/12/2012 1:12:11 AM. Recipe ID 40009. Report a problem with this recipe.
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      Title: Carabbean meringue pie
 Categories: None
      Yield: 1 Servings
 
      1 c  Sugar
      1    Third cup cornstartch
    1/4 ts Salt
      1 c  Pinapple juice
    1/2 c  Orange juice
      1 tb Lime juice
      4    Slightly beaten egg yolks
      1 tb Butter
      1 ts Vanilla
      2    Stiffly beaten egg whites
      1    9-inch pastry case.
 
  Sorce, The Carabbean Cookbook by Rita Springer
  
  For the merangue: Beat 2 egg whites, quarter teaspoon cream of tartar
  and half teaspoon of vanilla till soft peaks form. Gradually add 4
  tablespoons sugar beating until soft peaks form and all the sugar is
  dissolved.
  
  For the filling: In a saucepan, combine the sugar, cornstarch and
  salt. Blend in the fruitjuices. Bring to the boil over a medium heat,
  stirring constantly. Cook and stir for about 2 minutes. Remove from
  the heat.
  
  Stir a small amount of the hot mixture into the egg yolks. And return
  to the hot mixture again, bring back to the boil and cook for about 1
  minute, stirring constantly. Remove from the heat again and add the
  butter and vanilla. Leave to cool until just slightly warm.
  
  Fold in the stiffly beaten egg whites. Pour into cooled shell. Spread
  the meringue mixture over the fruit centre and bake in a moderate
  oven for about 12 to 15 minutes. Until the meringue is golden brown.
  Allow to cool before serving.
  




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Recipe ID 40009 (Apr 03, 2005)

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