As Richland Creek enters the 2025 mayhaw season I’d like to share a tasty custard recipe my good friend, Chris Porter, baked and delivered to us to this week highlighting our signature mayhaw jelly. (How’s that for a great friend!) It’s Mawmaw’s Mayhaw Meringue Pie!
I wish I could say I created this winner dessert, but I didn’t. Nevertheless, if you love to experiment with new recipes and you’re crazy about this native hawthorn fruit that we call Mayhaws like we are, try this deliciousness.
It uses one 8 oz. jar of Richland Creek Mayhaw jelly as both the flavoring and the sugar content of the pie, so no other suger is added. It swims in a velvety buttermilk custard and butter.
But two words of caution
1) it’s a big one so use a deep-dish pan, but more importantly,
2) Go ahead and buy two jars of jelly. You’ll be making another pie.
Remove eggs from the refrigerator and separate. Allow egg whites to reach room temperature for best whipping.
Cream butter and Richland Creek Farm & Market Mayhaw jelly together.
Add eggs, flour, buttermilk, and vanilla. Blend well. Pour into pie shell.
Bake for 30 minutes or until the custard is set. If pie begins to brown, cover loosely with foil.
Remove pie from oven.
Let pie cool for 30 minutes before you top with meringue.
Change oven temp to 350 degrees.
Pour egg whites into a bowl.
Whip the egg whites until they are glossy and smooth, then add vanilla, and cream of tartar to help the egg white hold their form.
Slowly add the sugar to the egg whites, about 1 tbsp at a time, beating after each addition, until the sugar is incorporated. Continue beating until stiff peaks form.
Spread meringue on top of the pie, place 4 inches under the heat and bake for about 10 minutes, until golden.
