Recipe: Lemonade Meringue Pie (using pudding mix, sour cream and lemonade concentrate)

LEMONADE MERINGUE PIE

1 cup sour cream
3 eggs, separated
1 (4.6 ounce) package vanilla pudding mix (cook and serve, not instant)
1 1/4 cups milk
1/3 cup frozen lemonade concentrate, thawed
1 (9-inch) baked pie crust
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a large saucepan, combine sour cream and egg yolks. Reserve whites for meringue. Stir in (dry) vanilla pudding mix, milk, and lemonade. Cook over low heat and stir until mixture thickens and boils. Remove from heat; spoon into baked pastry shell.

Beat egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar, beating to stiff peaks. Spread over hot filling, sealing to edges of pastry. (Meringue won't shrink if you seal it to pastry edges.)

Bake in a 350 degree F oven for 12-15 minutes or until lightly browned. Cool, then chill.

Source: Houston Chronicle-6/10/98
From: Terrytx - 09-18-99