Mrs. Mabel Holtman’s Tea-licious Pie

Ingredients

Filling

• 1 baked pie shell
• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 2 tablespoons instant tea
• 1 3/4 cups water
• 3 egg yolks, beaten
• 3 tablespoons butter or oleo

Meringue

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

Steps

1. Mix the sugar and cornstarch in a saucepan. Dissolve the instant tea in the water and stir it in.
2. Cook over medium heat, stirring, until it boils and thickens; boil 1 minute more.
3. Stir about half of the hot mixture into the egg yolks, then pour it all back into the pan and boil 1 minute, stirring.
4. Take it off the heat, blend in the butter and pour into the baked pie shell.
5. For the meringue, beat the egg whites with the cream of tartar until frothy, then beat in the 6 tablespoons sugar until stiff and glossy.
6. Spread over the filling, sealing it to the crust, and bake about 15 minutes until golden.

Notes

Newspaper clipping sent in by Mrs. Mabel M. Holtman of Meredosia, Ill. A custard pie flavored with instant tea.

The clipping doesn’t give the oven temperature for the meringue; 350° to 400° is usual.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.