|
|
|
 |
|
|
Tobasco Meringue Pie
Cajun Twist on a Family Favorite! |
 |
|
Filling:
2 cups sugar
1 cup all-purpose flour
1 tsp. kosher salt
2 cups water
4 eggs, separated
8 oz. Tabasco Sauce
1 Tbls. butter
1 9-inch pie crust
Meringue:
4 egg whites, at room temperature
7 Tbls. sugar
1 tsp. vanilla extract
1/2 tsp. cream of tartar
|
This is a variation on the classic lemon pie, but Tobasco replaces the lemon as the main ingredient. The sugar cuts most of the heat and you are left with a unique, sweet flavor. You will be the talk of the party with this one!
Preheat oven to 350 degrees F.
Combine the sugar, flour, salt and water in a heavy saucepan. Stir constantly over medium-high heat until mixture boils.
Boil, stirring constantly and vigorously, for 1 minute. Remove from heat.
Slightly beat the egg yolks in a bowl with a fork. Mix half the boiled mixture with the egg yolks. Then put the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly and vigorously. Remove from heat, and add the butter.
Add Tobasco Sauce, mix in throroughly. Pour into pie crust.
To make meringue:
Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.
Place the meringue atop the completed pie, be sure to seal the topping by filling all the way to the edges.
Bake for 15 minutes at 350 degrees F. or until top is nicely browned.
Allow to cool for 30 minutes.
Serve with Iced Tea or Rum and Cola.
|
 |
Preparation Time: 20 minutes |
Serves: 6 |
| Recipe Origin: United States |
|
Submitted by: |
|
Martin Lebroux
Louisiana
United States |
|
|
|
|
| This recipe has been viewed 3837 times. |
|
|
|
