lotus

previous page: 209 - Pumpkin Swirl Pie
  
page up: Shirley McNevich Mom's Best Recipes Vol 1
  
next page: 2 - Icing/Frosting for Cakes and Cookies

222 - Wet Bread Pie




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

222 - Wet Bread Pie

(by Shirley McNevich)

1 - 8 inch pie shell (baked)
1 cup bread broken into bite sized pieces
1/2 cup water
1 cup white sugar
3 eggs (separated--reserve egg whites for later)
the juice of 1 large lemon
1 tsp. lemon zest (grate the lemon peel)
2 TBSP butter
3 TBSP white sugar
3 egg whites
1/4 tsp. cream of tartar

Add the 1 cup of bread pieces to a bowl and pour the 1/2 cup water over the bread pieces. In the top of a double boiler (water in bottom pot--if you don't have a double boiler use two pots that fit inside of each other) add the wet bread, 1 cup white sugar, 3 egg yolks, lemon juice, lemon zest, and butter. Cook on medium heat until thick, stirring occasionally. Pour this mixture into the baked pie crust. In a mixer, combine 3 egg whites, cream of tartar. Beat until foamy, then add the 3 TBSP white sugar and continue beating at your mixer's highest speed until the mixture is stiff. Pour the egg white mixture on top of the pie. Use a spatula to spread the egg whites all the way to all edges of the pie. Using your index finger, start in the center of the egg whites and begin making a small spiral and continue as it gets larger until you get to the edge of the pie (for decoration). Bake at 350 degrees for 15-20 minutes or until the egg whites (meringue) are brown.


 

Continue to:













TOP
previous page: 209 - Pumpkin Swirl Pie
  
page up: Shirley McNevich Mom's Best Recipes Vol 1
  
next page: 2 - Icing/Frosting for Cakes and Cookies