Combine all ingredients in mixing bowl.
Beat on low speed for 1 minute, then on high for 15 minutes.
Cut brown paper to fit 2 cookie pans.
Grease paper lightly.
Drop meringue by tablespoon onto paper, placing 4 meringues on each cookie sheet.
Indent top of meringue with large spoon to form a nest shape.
Bake at 275\u00b0 until browned.
Baked meringue shells can be filled with strawberries and topped with whipped cream.
Mix sugar, flour and cocoa together.
Combine milk, eggs, oleo and vanilla.
Mix all together and cook until thick.
Pour into baked pie shells and top with meringue and brown.
Use one or two pie shells.
re-baked pie shells.
Refrigerate for at least 2 hours.
MERINGUE
Mix all ingredients together and cook until thick; pour into baked pie shells.
Top with meringue.
Bake until meringue is brown.
Beat egg whites to make meringue and set aside.
Mix all other ingredients and cook in saucepan until thick.
Pour into baked pie shells and top with meringue.
Place in oven long enough to brown top of meringue.
br>Place sliced strawberries over baked filling.
Beat egg whites
Blend sugar, flour and cocoa, then add egg yolks, milk and butter.
Cook slowly over low heat, stirring constantly until thickened.
Pour into baked pie shells.
Whip egg whites until stiff.
Add 1/2 cup sugar and 1 teaspoon cream of tartar.
Spread meringue on top and bake until top is light brown.
Mix first 7 ingredients well.
Cook until thick.
Pour into baked pie shells.
Top with Miss Melba's Meringue (Melba Meadows).
Mix all ingredients well; cook on low heat or double boiler until mixture thickens.
Pour into 2 baked pie shells.
Top with meringue, brown in oven.
Cool.
he prepared pie shell.
Meringue:
Beat the egg whites
illing.
To make the meringue, whip the egg whites until
Add ingredients and cook at low temperature until thick.
Pour into baked pie shells. Top with meringue and brown in oven.
Blend together sugar, cocoa and cornstarch.
Add beaten egg yolks and milk.
Cook until mixture comes to a hard boil, stirring constantly.
When thickened, add vanilla and pour into baked tart shells.
Top with meringue and brown lightly in 475\u00b0 oven.
Yields 8 tarts.
Dice cantaloupe; cook in small amount of water until tender. Drain and measure.
Combine remaining ingredients in double boiler; add cantaloupe and cook until thick.
Pour into baked pie shells and top with meringue.
Brown in hot oven.
Pour milk (& water or regular milk) into saucepan, heat to almost boiling.
Mix sugar, flour, egg yolks vanilla salt -add to hot milk, stirring till mixture thickens.
Add coconut. Pour into 2 baked pie shells.
For meringue, beat egg whites until peaks form.
Add 3 Tbsp sugar and 1 tsp vanilla.
Beat 2 minutes. Spread on custard in pie shell.
Sprinkle with more coconut.
Brown in 350 degree oven.
op of hot filling, sealing meringue to the edges of the
Mix cocoa, butter, flour, sugar, salt and egg yolks in heavy saucepan (save egg whites for meringue).
Add milk a little at a time.
Stir constantly over medium-high heat until thickened. Remove from heat and add vanilla.
Pour into two baked pie shells.
Mix 1 1/2 cups sugar, salt and flour well.
Add milk.
Mix and set aside.
Melt 3/4 cup sugar in a heavy skillet
over medium heat until
melted and brown.
Stir constantly. When sugar is melted, add the milk mixture (sugar will crystallize).
Stir until dissolved and of correct texture.
Remove from heat.
Add egg yolks, vanilla and butter.
Mix well and pour into baked pie shells.
Add meringue and brown top.
Makes 2 pies!
ixture into 2 baked pie shells and top with remaining meringue; brown lightly
Mix cornstarch, sugar and salt together.
Add boiling water, juice and grated rind.
Cook over medium heat, stirring constantly, until thickened.
Pour into baked pie shells and chill.