Meringue Crust17 Reviews
“This is one of my favorite crusts.” - by Carol
Original recipe yields 1 pie crust
- In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
- Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.
Amount Per Serving (8 total)
- 53 cal
- 0 g
- < 1%
- 12.7 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"Excellent crust - just perfect combination of chewy & crisp. HOWEVER, we must spray PAM in the pie plate prior to spreading the meringue. I was hesitant to spray it for fear the meringue would break d..." See moreown, or not spread, but the absence of PAM makes it impossible to get out of the pan. Will make again tomorrow and use PAM - it will surely turn out better than without it. GREAT crust though."
"This is a great recipe!! I filled the shell with lightly sweetened raspberries and topped with whipped cream. It was a hit! Note: Don't try to use Splenda instead of sugar- it doesn't work...." See more"
"Awesome, FAB-U-LOUS! Easy and perfect. I didn't have cream of tartar and it still came out great. Used the Pam like previous reveiwer said. We are a gluten free household, so this is such a delight..." See more to have a crust and be able to use the fruits of season for deserts. The toughest testers - 3 pre-teen boys... all said they liked the crust. I put peaches on it that I had made with a gelatin while the crust was baking and setting. Drizzled creamy sour cream over it and dusted with cinamon! A total keeper."
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