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RECIPE: Meringue Pie Failure

Posted by becky_jo (My Page) on
Mon, Oct 28, 13 at 12:51

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?

Follow-Up Postings:

RE: RECIPE: Meringue Pie Failure

Check with the Cooking forum. This forum doesn't get a lot of traffic and all the serious cooks hang out in Cooking.

Here is a link that might be useful: cooking

RE: RECIPE: Meringue Pie Failure

Thanks Sushipup, I'll search over there! bj

RE: RECIPE: Meringue Pie Failure

You may have used too much sugar. Most of my recipes call for about 1/4 cup for the entire meringue. Also, pour it into the egg whites very, v e r r y slowly.

RE: RECIPE: Meringue Pie Failure

Like Carolyn said, might be way too much sugar. Also, I'm wondering if you whipped the egg whites long enough. They need to be really stiff.

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