White Creme Lemon Meringue Pie Recipe

Name: White Creme Lemon Meringue Pie Recipe | Recipes
Total time: 150 min
Yield: 8 servings
Ingredients: 1 Tenderflake® Deep Dish Pie Shell, thawed; 1 1/2 cups milk (375 mL); 1/2 cup granulated sugar (125 mL); 1/3 cup Fleischmann’s® Canada Corn Starch (250 mL); 1 cup HERSHEY'S CHIPITS White Creme Chips (250 mL); 4 tsps finely grated lemon zest (20 mL); 1/3 cup fresh lemon juice (75 mL); 2 tbsps cold Lactantia® Salted Butter, cut into cubes (30 mL); 1/2 cup Naturegg™ Simply Egg Whites™, well shaken, at room temperature (125 mL); 1/2 tsp cream of tartar (2 mL); 1/3 cup granulated sugar (75 mL)

Details

Timing
Timing
Total:
Bake:: 30 Min.
Skill Level:: Intermediate
Yields:: 8 servings

A twist on traditional Lemon Meringue Pie, HERSHEY'S CHIPITS White Creme Chips add a richness to the tart lemon filling. A beauty to behold!

Ingredients & Directions

Bake Time: 30 minutes
Chill Time: 2 hours

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1

Tenderflake® Deep Dish Pie Shell, thawed
1 1/2 cups

milk (375 mL)
1/2 cup

granulated sugar (125 mL)
1/3 cup

Fleischmann’s® Canada Corn Starch (250 mL)
1 cup

HERSHEY'S CHIPITS White Creme Chips (250 mL)
4 tsps

finely grated lemon zest (20 mL)
1/3 cup

fresh lemon juice (75 mL)
2 tbsps

cold Lactantia® Salted Butter, cut into cubes (30 mL)
Meringue:
1/2 cup

Naturegg™ Simply Egg Whites™, well shaken, at room temperature (125 mL)
1/2 tsp

cream of tartar (2 mL)
1/3 cup

granulated sugar (75 mL)

Key Ingredients

HERSHEY'S CHIPITS White Creme Chips, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven & Stovetop

Measuring Cups

Saucepan

Whisk

Mixing Bowl

Mixer

Refrigerator

Preheat oven to 400°F (200°C). Bake pie shell for 12 minutes; cool completely.

Meanwhile, whisk milk with sugar and corn starch in a medium, heavy-bottom saucepan set over medium heat. Cook, stirring constantly, until mixture is very thick; remove from heat. Whisk in white creme chips until melted. Whisk in lemon zest and juice until well combined. Gradually whisk in butter until completely incorporated. Pour into prepared pie shell.

Meringue: Preheat oven to 325°F (160°C). Beat egg whites and cream of tartar until fluffy. Beating constantly, gradually add sugar; beat until stiff peaks form. Mound meringue over hot pie filling, spreading right to edge of pie plate. Bake for 18 to 20 minutes or until golden. Cool to room temperature. Chill for at least 2 hours before serving.