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Pumpkin Meringue Pie

1-1/3 c. all purpose flour
1/2 tsp. salt
1/2 c. butter flavor Crisco
3 tbsp. ice water

Mix up crust and roll out. Place in deep dish pan, 10 inches.

Nut Layer:
2/3 c. chopped pecans
2/3 c. brown sugar
3 tbsp. oleo

Microwave until soft and put in bottom of crust.

Filling Layer:
1 1/4 c. pumpkin
2/3 c. sugar
3 egg yolks
1/2 c. evaporated milk
1/2 c. flaked coconut; optional
6 tbsp. oleo
1 tsp. vanilla

Mix above real well and pour over nut layer. Bake at 350 degrees for 40-45 minutes.

3 egg whites
1/8 tsp. salt

Beat stiff until peaks form. Final touch: blend 1 jar marshmallow cream with egg whites. Pour and spread over pie, sprinkle with coconut. Bake 8-10 minutes.

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