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.
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- Heat oven to 225 degrees F.
- Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high
speed until foamy.
- 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.
- Beat in vanilla extract.
- Spread meringue on bottom and sides of greased 9-inch pie plate with back of
spoon, building up edge to form a rim.
- Bake in 225 degrees F oven until firm and wooden pick inserted in center comes
out clean, 1 to 1 1/2 hours.
- Turn off oven. Let dry in oven, with door closed, until cool and crisp, at least
- Store, in pie plate, in tightly sealed container at room temperature.
- 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.