This delicious, old fashioned Southern-style caramel pudding pie is topped with fluffy, golden meringue.
1 cup granulated sugar
2 tablespoons all-purpose flour
1 cup milk
2 large egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup granulated sugar
2 large egg whites
1 (7-ounce) jar marshmallow creme
1 (9-inch) baked pie shell
- For Filling: In a saucepan over medium heat, combine 1 cup sugar, flour, milk, 2 egg yolks, butter, and vanilla. Heat through and stir until smooth.
- In another saucepan, melt 1/2 cup sugar over low heat until golden. Slowly pour into the egg mixture and cook until thick. Pour into baked pie shell.
- Meanwhile, preheat oven to 400°F (205°C).
- For Meringue: Beat 2 egg whites until soft peaks form, add marshmallow creme and beat until stiff then spread over pie to sealing to edge of crust to prevent shrinking. Bake for 5 to 7 minutes, or until light golden brown.
Makes 8 servings.