Living 2 Eat |

This is an ideal crust with a dark chocolate cream pie, Key lime, and coconut cream. It’s too sweet for fruit pies such as cherry cream cheese or a sweet lemon meringue, in my opinion.  It doesn’t work with baked pies like pumpkin, either.

Although this takes an hour, it is perfect for those on gluten free or diabetic diets.

Jan Norris

www.jannorris.com

Meringue Pie Crust

2 egg whites
1/4 teaspoon cream of tarter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup white sugar

In a large and very clean and dry bowl, beat egg whites, cream of tartar, and salt until soft peaks form.

Add vanilla, and slowly beat in sugar until very stiff and glossy.

Spread mixture into a 9 inch pie plate to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes.

Turn oven off, and leave meringue in oven for 1 hour. Cool.