Light-as-a-feather, sweet and crunchy meringue
pie crust is perfect for pudding and cream pie fillings as well
as cooked or fresh fruit fillings.
Meringue Pie Crust
2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup sugar
In a large bowl, beat egg whites, cream
of tartar and salt until soft peaks form. Add vanilla; beat in
sugar until very stiff and glossy. Spread mixture into a 9-inch
pie plate to form a shell.
Bake at 300°F (150°C) for 50 minutes.
Turn oven off without opening oven door and leave crust in for
1 hour. Cool before filling.
Makes one 9-inch pie crust.
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