RECIPE: Meringue Pie Failure
Calling for all meringue pie topping pros!!
I made a coconut cream pie on Sat. and the meringue was weeping within 2 hours of coming out of the oven. Not to mention the fact that it was totally flattened. Totally messed up the pie.
Here is what I did:
Whipped meringue, eggs at room temp. using about 3T of sugar per egg white.
pre baked crust
cooked custard pie filling
Timed it so that I was pulling the crust out of the oven and finished cooking the filling so I could place the meringue on a HOT pie. Theory is that hot filling will help set meringue. Right? Baked meringue topped pie for about 14 minutes at 325.
What do I need to do to get a successful meringue topped pie?