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Meringue Pie Shell

Meringue Pie Shell

Luscious angel pies consist of a crisp meringue shell and a creamy filling. A tart filling provides a pleasing contrast to the sweet meringue.

The classic is lemon, but lime is a favorite too (Key Lime Angel Pie). Any creamy cooked custard will work (Pastry Cream), as will ice cream or whipped cream mixed with fresh fruit.

Ingredients

Instructions

  1. Heat oven to 225 degrees F.
  2. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy.
  3. Beating constantly, add sugar, 2 tablespoons at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of meringue between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in Stiff Peaks.
  4. Beat in vanilla extract.
  5. Spread meringue on bottom and sides of greased 9-inch pie plate with back of spoon, building up edge to form a rim.
  6. Bake in 225 degrees F oven until firm and wooden pick inserted in center comes out clean, 1 to 1 1/2 hours.
  7. Turn off oven. Let dry in oven, with door closed, until cool and crisp, at least 1 hour.
  8. Store, in pie plate, in tightly sealed container at room temperature.
  9. Fill just before serving.

Prep Time: 20 minutes
Cook Time: 60 to 90 minutes
Makes: 1 pie shell

For individual meringue tart shells: Line 2 baking sheets with aluminum foil or parchment paper. Using about 1/3 cup for each shell, spoon meringue onto sheets. Use back of spoon to build up edges to form rims. (Baking sheets can be lightly greased and floured; meringue can be piped from pastry bag.)

Chewier texture: This recipe produces a crisp white meringue. If you prefer a more chewy inner texture, reduce baking time to about 40 minutes. Turn oven off and let meringue cool with the door closed.

Lightly browned: If you prefer your meringue with some color, increase the oven temperature to 250 degrees F and bake for 50 minutes. Turn oven off and let meringue cool with the door closed.

Reprinted with permission from the American Egg Board.


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