Found this recipe on food52 as a quick meringue custard pie recipe using sweetened condensed milk. The pie filling can be lemon juice and lemon zest or substiting 3/4 cup of peanut butter or combination of chocolate and peanut butter. Sweetened condensed milk really make the recipe much easier and accounts for all of the sugar. With the egg white I make a meringue topping and using a torch adds a caramel flavor and looks nice. I use my standard single crust recipe with half butter and half shortening. The pie shell is then blind baked. I have some pie weight but can use dried beans or anything similar just to give a little weight and help the pie crust keep it’s shape.
video on youtube
Ingredients
crust
- 2 cups flour
- 1t salt
- 1-2T sugar
- 1 stick butter
- 1/2 cut shortening
- 6-8T ice water
filling
- 1 14oz can of sweetened condensed milk
- 3/4 cup of flavoring, peanut butter, milk/cream, chocolate (melted)
- 4 large egg, separated
- 1/2 to 3/4 cup sugar
Steps
- keep crust ingredients cold, can freeze butter for 15m
- mix flour, salt, sugar in large bowl
- cut cold butter into 1/2 inch squares, cut shortening into small pieces
- mix shortening into flour
- coat butter with flour, pinch butter pieces into flour
- mix carefully until consistency of coarse sand
- add 4-5T ice water, mix with fingers or knifes
- add 1T at a time until dough is coming together
- press into a disk, wrap with plastic wrap, chill in fridge 3-4 hours or overrnight
- roll and press dough disk and fit into pie plate
- add parchment paper and pie weights
- bake at 350 for 25m until crust is lightly golden
filling
- mix sweetened condensed milk and fillings, egg yolks, pinch of salt until is well combined
- pour filling into baked tart
- bake 15m at 325F
- allow pie to cool fully before adding meringue
merigue
- combine eggs white, sugar and pinch of salt
- whisk in mixer until glossy stiff peaks
- swirl meringue over tart
- brown the top with a kitchen torch or broiler until top browns
- chill in fridge for a few hours
