Belgian Chocolates

Old Fashion Pie recipes: Lemon Meringue with meringue and chocolate Wilburn's Mom

Remember those delicious pies when you visited the house grandmother as a child? Bring that flavor to your table and share your memories with your own children. Here old fashion cake recipes from my vintage collection that are sure to bring back tasty memories. Choose your favorite or try both, lemon meringue pie or chocolate pie mom Wilburn.

Wilburn MOM'S MERINGUE chocolate pie
This recipe was the mother of Country Music Duo and the Grand Old Opry stars, "The Wilburn Brothers." She said it was pie in the oven, it most often when they were boys growing up in Missouri.

1 cup sugar
4 tablespoons cocoa, the level
4 tablespoons flour, the level
Yellow 3 large egg whites to make meringue
1 / 4 stick butter or margarine
1 1 / 4 cup sweet milk
1 tsp teaspoon vanilla
1 9 pie, baked

Cup Mix sugar, cocoa, flour, and 1 / 4 milk and mix well. Add the egg yolks and remaining milk, butter and vanilla. Bake in water bath until thickening. Pour into baked pie shell. Cover with meringue top listed below.

For the Meringue Topping:

3 large egg whites
1 / 4 c. vanilla
2 1 / 2 tsp tablespoons sugar

Beat the egg whites until stiff. Add vanilla and 1 / 2 tablespoon of sugar. Continue to beat. Gradually add remaining sugar. Pile the meringue on the cake, spread all the way the crust to seal the edges. Bake in an oven at 300 degrees until meringue is golden, about 8 to 10 minutes.

Lemon meringue
This recipe is an old magazine clipping female.

1 slightly baked pie shell crust
1 1 / 3 cups sugar
1 / 3 cup cornstarch
1 1 / 2 cups warm water
Yellow 5 large egg whites aside for meringue
1 tsp tablespoon grated lemon zest
1 / 2 cup fresh lemon juice
2 tablespoons cold butter, cut into small pieces

In 2-quart saucepan, combine sugar, cornstarch. Using a whisk, stir 1 1 / 2 cups warm water, egg yolks and lemon juice. Bring mixture to a boil, stirring. Boil, stirring, for about 1 minute until translucent and thick. Remove fire stir in zest and butter until butter is melted and mixed in. Pour into prebaked crust slightly. Make a meringue and pie above.

Meringue:

5 large egg whites used in pie
1 / 2 c. teaspoon cream of tartar
3 / 4 cup sugar

Beat egg whites and cream of tartar in a large bowl at low speed of electric mixer until they form soft peaks. Increase speed to medium high and add the sugar a little at a time, beating until stiff peaks form. Pour over lemon meringue and spread to edges to seal the pie crust. Make decorative swirls in meringue. Bake 20 minutes at 350 degrees until browned. Cool completely. Refrigerate until serving. Leftovers should be refrigerated.

Enjoy!

About the Author

Grandma Linda is a collector of vintage recipes. She enjoys sharing them on her blog at http://grandmasvintagerecipes.blogspot.com

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