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November 1998 Issue
The Season Begins!
by Royce Smith
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Cappuccino Pie

  • 5 egg yolks (save three whites for meringue)
  • 1 1/2 cup sugar
  • 1/2 cup butter or margarine
  • 2 tablespoons cornstarch
  • 1/2 cup evaporated milk
  • 2 tablespoons instant cappuccino mix (Nestle preferably)
  • 2 tablespoons cocoa
Preheat oven to 350 degrees.

In a large bowl cream together sugar and butter. Add remaining ingredients to form custard.

Pour into 9 inch pie shell.

Bake for thirty five to forty minutes.

Cappuccino Pie Meringue

  • 3 egg whites
  • 3/4 cups sugar
  • 2 teaspoons cream of tartar
  • 1/4 teaspoon almond extract
  • 1 teaspoon brandy
Combine ingredients and beat with an electric mixer until stiff peaks form. Spread over hot pie and place in oven until it becomes light gold in color.
  • Yields: 8 servings
  • Preparation time: 1 hour thirty minutes

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