There aren’t many recipes that Nana follows exactly, but this is one of them. She found it in an old Better Crocker cookbook years ago and continued to use it, because it doesn’t weep or pull away from the sides. It may be a little more difficult than others, but the results are worth the extra effort. She has also shared one pie that she often serves with meringue: coconut cream pie.
Ingredients
- ½ cup sugar
- 4 teaspoons cornstarch
- ½ cup cold water
- 4 large egg whites
- 1/8 teaspoon salt
Instructions
- Heat oven to 350 degrees Fahrenheit.
- Mix sugar and cornstarch in a saucepan, then stir in water while on medium heat. Stir occasionally until mixture thickens and boils. Let it boil for one minute while stirring; remove from heat.
- Cool completely while making the filling for your pie. If you need it to cool quickly, you can place it in the freezer for 10 minutes.
- Beat egg whites and salt in a large bowl until soft peaks just begin to form.
- Very gradually beat in sugar mixture until stiff peaks form.
- Spoon meringue onto pie filling and spread making sure to seal meringue to the edge of the crust. This will prevent shrinking.
- Bake about 15 minutes or until meringue is light brown.
- Cool away from drafts.
