4 Old Fashioned Cream Pies - Meringue - Old Fashioned - Simple Ingredient - Southern Cooking

YouTube Video Title Old Fashioned Cream Pies - Meringue - Old Fashioned - Simple Ingredient - Southern Cooking
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Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like Mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the South’s best step-by-step cooking videos. Here, we connect you with a mama’s love and experience through Tammy’s recipe tutorials.
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Old-fashioned meringue Pies with a creamy filling are excellent, and I teach you a shortcut in this video. This easy recipe uses pantry ingredients you can keep on hand. Serve these whenever you need an easy dessert. In all honesty, we devoured the entire pie in no time at all. It was simply divine—indeed, a Mama's gift!
Scroll down for the recipe links.
RECIPE: https://www.collardvalleycooks.com/pi...

Chocolate Meringue (Granny's Chocolate Cream) pie is in our Vol. 1 Cookbook.
Pineapple Meringue Pie is in our Vol. 4 Cookbook
Lemon & Coconut Meringue Pies are in our Vol. 2 Cookbook

GRANNY'S CHOCOLATE CREAM PIE WITH MERINGUE (The recipe is in our Vol. 1 Cookbook)
REFRIGERATED PIE CRUST
1 CUP SUGAR
2 HEAPING TBSP. COCOA
3 TBSP. CORN STARCH
1 CUP EVAPORATED MILK
1 CUP WATER
4 EGG YELLOWS (SAVE WHITES FOR MERINGUE)
1/4 STICK SALTED BUTTER
1 TSP. VANILLA
Preheat oven to 375 degrees.
Put pie crust in 9-inch standard pie plate. Crimp edges to form edging (see video tutorial). Prick pie crust with a fork and bake for 14 minutes or until golden brown.
Take out of oven and turn down temperature to 325 degrees.
In a glass batter bowl whisk together sugar, cocoa, and corn starch. Add milk, water, and egg yolks, whisk well. Cook in microwave on high for 4 minutes.
Remove from microwave, whisk well making sure to whisk along sides and bottom to incorporate starch that may have settled.
Continue to cook at 1-minute intervals until thick and creamy. Take out and whisk in vanilla and butter. Place in pre-baked pie crust. Top with meringue. Seal meringue around edges of crust leaving no holes. Bake in 325-degree oven for 25 minutes until golden.

BEST MERINGUE YET (Recipe is in our Vol. 4 Cookbook)
1/4 cup sugar
1/2 tsp. cream of tartar
2 tsp. corn starch
4 large egg whites, room temp
Combine sugar, cream of tartar, and cornstarch in a small bowl. Mix well.
In a mixing bowl, add egg whites and mix on high until whites are frothy.
Add 1 tbsp. of dry mixture and wait until whites look foamy again. Finish adding dry ingredients 1 tbsp. at a time.
Beat until glossy and a peak forms a straight up point when pulling whisk up. Check every 30 seconds and do not over beat.
If using for pie, meringue should be placed on a HOT filling to help egg whites cook near filling. Corn starch should soak up remaining moisture so that meringue doesn't weep.
Bake in oven at 325 degrees for 25 minutes. Meringue should bake a minimum of 20 minutes to cook egg whites.
Serve!
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