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Lemon Custard Pie Recipe


1 (9 inch) recipe pastry for a 9 inch pie

3 cups white sugar

3 tablespoons cornstarch

1 tablespoon white vinegar

8 egg whites

1 (17.5 ounce) can cherry pie filling

2 cups graham cracker crumbs

1 tablespoon vanilla extract


To Make Crust: In a medium bowl, mix together sugar, cornstarch and 1 tablespoon vinegar until smooth. Stir in egg whites and 3/4 cup of sugar mixture to form large-sized confectioners' sugar. Stir in 1/2 cup of dough, raising way this will make the crust stick to the sides of a 9-inch pie pan.

Pinch edges of dough onto pan. Twist edges to seal. Riddle pan with 2 egg whites and 2/3 cup of graham cracker crumbs. Pour over crumb crust and sprinkle with 2 cups of chopped pecans; bake in preheated oven for 35 minutes. Cool completely.

To Make Filling: In a small saucepan bring 2 cups white sugar and 3 tablespoons vinegar to a boil. Mix in egg white until completely combined, then gradually stirred in pureed fruit. Continue stirring until mixture reaches softball stage (200 degrees F/120 degrees C). Stir in 1/2 cup pecans and vanilla adobo. Drop by spoonfuls onto baking sheet.

Allow to stand 15 minutes before cutting into bars and serving warm.