Pie: Combine dry ingredients in a medium saucepan and stir to mix thor- oughly before you add liquids. Now add egg yolks (save the whites for the meringue) and milk and whisk until there are absolutely no lumps. Place directly over medium-low heat, stir CONSTANTLY until the pudding thickens and comes to a plopping boil. Watch it like a hawk and DONT TURN UP THE FIRE; at this stage itll stick and burn at the least provocation! Patience is essential here. Remove from heat and stir in the vanilla and butter. Pour into baked pie shell. Top with meringue. Bake at 325 F. until the meringue browns, 15 to 20 minutes. Meringue: Beat egg whites and all other ingredients except sugar until foamy. Add sugar, ONE TABLESPOON AT A TIME, while beating vigorously until the whites will hold a firm peak and are satiny looking. Spread meringue over the hot filling, starting with small amounts at the edges and sealing to the crust all around. If you dont make sure the meringue is well stuck to the crust at this stage, itll shrink and pull away during the baking, which makes a lots less attractive pie. Spread pie with remaining meringue, making hills and valleys. Adding the sugar a little at a time helps make sure that it dissolves completely, and so helps prevent the meringue from weeping. Also, spreading the meringue over the hot filling helps--I dont know why. Adapted from The Only Texas Cookbook Linda West Eckhardt per Sam Waring
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|Serving Size: 1 Serving (2570g)|
|Recipe Makes: 1|
|Calories from Fat: 830 (12%)|
|Amt Per Serving||% DV|
|Total Fat 92.2g||123 %|
|Saturated Fat 40.6g||203 %|
|Monounsaturated Fat 33g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 705.3mg||217 %|
|Sodium 1968.2mg||68 %|
|Potassium 1108.4mg||29 %|
|Total Carbohydrate 1464.1g||431 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 1458g|
|Protein 42.9g||61 %|
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Calories per serving: 6712
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