Vanilla Wafer Meringue Pie Cups- a baked Vanilla Wafer crust, a creamy, rich vanilla custard filling, and a sweet meringue topping all put together in a cup of goodness.
So I was going through some of my moms’ old cookbooks and marking recipes that I wanted to try with sticky notes and then I came across this idea for a cream pie and I thought “this is perfect for the blog”.
I altered the recipe, using a different crust and more sugar (of course, I need my sweets to be sweet), and I love me some vanilla so I used extra vanilla.
I’m beginning to make it, and I decided I wanted a vanilla wafer crust instead of the regular pie crust (which I later realized would be a mistake). I make the custard filling and then the meringue, and as I pour it into the pie pan, I realize it’s going to overflow. So, I put it in the oven, pray that it doesn’t overflow, and about 10 minutes in, I check it and it overflowed.
Then I went through all the steps again, realized what the problem was, and decided to make mini pie cups instead to prevent overflowing again.
After the pie cups finished, I tried one and it was so good, but didn’t really remind me of “cream”, but more as custard with a meringue top. I also had meringue left over, so I popped some on a cookie sheet and put them in the oven, and boom! Delicious meringue cookies to go along with the Vanilla wafer Pie Cups.
Sadly, Edward wasn’t home to try this masterpiece, but Kal was and he loved them. And although he wasn’t in the kitchen helping make them, he constantly gave me the motivation to keep going after I messed up!
Vanilla Wafer Meringue Pie Cups
Ingredients
Vanilla Wafer Crust
- 50 vanilla wafers
- 1/4 cup sugar
- 1 stick melted butter
Custard Filling
- 4 egg yolks (tempered)
- 1 cup sugar
- 3 tbsp corn starch
- 2 1/2 cups heavy whipping cream
- 1 tbsp butter
- 1 tbsp vanilla
Meringue
- 4 egg whites (tempered)
- 1 tbsp vanilla
- 1/2 tsp cream of tartar
- 1 cup of sugar
Instructions
Vanilla Wafer Crust
- Crush/pulverize the vanilla wafers and mix in sugar and melted butter with a fork.
- Press into lined cupcake pans and bake at 375 for about 5 minutes.
Custard filling
- Separate the eggs, whites in a large bowl, yolks in a small bowl, and temper for 30 minutes.
- In a medium saucepan, combine sugar, cornstarch, and heavy cream and turn the heat on to medium, stirring constantly until thickened.
- in a separate bowl, whisk egg yolks lightly and stir about 1 cup of hot mixture into the yolks and add back into the saucepan.
- Turn off heat, stir in butter then vanilla and keep warm.
Meringue
- In a large bowl, beat egg whites, vanilla, and cream of tartar until soft peak forms.
- Slowly add in sugar until a stiff peak forms.
Pie cups
- Spoon custard filling over crust and immediately spoon the meringue on top.
- Bake for 30 minutes at 325, cool in the pan on a metal cooling rack for 60 minutes, then chill in the fridge for about 3 hours.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 300Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 84mgSodium: 100mgCarbohydrates: 32gFiber: 0gSugar: 27gProtein: 3g
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