side to make meringue.
To make meringue:
Blend/whisk the
or 15 minutes or until meringue is golden brown. Cool on
et cool.
Cover with meringue, and brown in oven.
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Cook cornstarch, boiling water, cold water and lemon juice; set aside.
Beat egg whites until stiff, but not dry.
Beat in sugar 1 tablespoon at a time.
Beat until well mixed.
Beat in cornstarch mixture.
Put on pie filling, making sure meringue covers pie well into pastry.
Bake at 375\u00b0 until golden brown.
Will not fail or pull away from sides of crust.
Beat egg whites on medium speed until foamy.
Add cream of tartar and beat until stiff enough to stand in moist peaks, about 1 minute.
Gradually beat in sugar.
Add vanilla.
Continue beating until meringue is stiff and sugar well blended.
Add cornstarch
(this keeps meringue from \"weeping\").
Mix well.
Pile meringue on top of filling.
Spread, bringing well onto crust. Swirl with spatula to make meringue stand in points.
Bake at 325\u00b0 about 20 minutes or until golden brown.
Don't get it too brown.
eal the edge of the meringue over the pastry to prevent
Beat egg whites with cream of tartar.
Beat sugar in gradually.
Beat until mixture is stiff and glossy and sugar is dissolved.
Swirl meringue on pie filling.
Bake at 375\u00b0 for 8 to 10 minutes.
For a crisper meringue bake longer.
rown in oven.
NEVER FAIL MERINGUE Blend 4 TBS cornstarch and
rust will work, but my Never Fail crust is the one we
Combine 2 tablespoons sugar, cornstarch and water in small pan.
Cook over medium heat, stirring constantly until soft mounds form.
Add 6 tablespoons sugar gradually to egg whites, beating well after each addition.
Add cornstarch mixture gradually. Continue beating until meringue stands in peaks.
Cover pie with meringue and brown in 375\u00b0 oven.
Blend cornstarch and cold water in a saucepan. Add boiling water and cook. Stir until clear and thickened.
Let stand until completely cold. With an electric beater at high speed, beat eggs until foamy. Gradually add sugar and beat until stiff but not dry. Turn mixer to low and add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well. Spread meringue on cool dessert. Bake at 350\u00b0 for about 10 minutes.
This meringue cuts beautifully and doesn't get sticky. You will love this!
Combine sugar, cocoa, cornstarch and milk in saucepan.
Heat until smooth and very warm.
Stir in margarine, vanilla and egg yolks.
Pour into unbaked pie shell.
Bake 10 minutes at 425\u00b0, turn heat to 350\u00b0 and bake 10 more minutes.
Prepare Never Fail Meringue while pie bakes.
Blend cornstarch and cold water in a saucepan.
Add boiling water and cook, stirring until clear and thickened.
Let stand until completely cold.
With electric mixer at high speed, beat egg whites until foamy.
Gradually add sugar and beat until stiff, but not dry.
Turn mixer to low speed, add salt, and vanilla. Gradually beat in cold cornstarch mixture.
Turn mixer to high again and beat well.
Spread meringue over cooled pie filling. Bake at 350\u00b0 for about 10 minutes until lightly browned.
Mix cornstarch, sugar, water and salt.
Cook until thick and clear, stirring constantly.
Remove from heat.
Beat egg whites until stiff.
Add sugar and vanilla.
Continue beating while slowly pouring cooked mixture into egg whites.
Beat 5 minutes. Cover cooled filling in pie shell with meringue, sealing edges to crust.
Bake in 450\u00b0 oven for 5 to 7 minutes.
Cook first 3 ingredients until thick and clear.
Cool.
Beat egg whites until it mounds; gradually add sugar and add cooked cooled cornstarch mixture until meringue stands in stiff peaks. Place over pie and bake as directed.
Combine 2 tablespoons sugar and 1 tablespoon cornstarch in a small saucepan.
Add 1/2 cup water and cook over medium heat stirring constantly until mixture is thick and clear; cool.
Beat three egg whites with 1/8 teaspoon salt and 1/2 teaspoon vanilla extract until soft mounds form.
Add 6 tablespoons of sugar gradually, beating well after each addition.
Add cornstarch mixture.
Continue beating until meringue stands in stiff peaks.
Mix cornstarch and sugar together.
Beat egg whites until fluffy.
Add sugar and cornstarch mixture gradually.
Add vanilla. Pile on pie and seal edges of crust with meringue.
Bake at 350\u00b0 for 8 to 10 minutes or until lightly brown.
Mix sugar and cornstarch together in top of double boiler. Add 2 cups water.
Combine egg yolks with lemon juice and beat. Add to sugar mixture.
Cook until thick.
Add lemon extract and vinegar.
Stir thoroughly, pour into pie shell and let cool. Cover with Never Fail Meringue.
Bake 10 minutes at 350\u00b0.
ver warm filling, pushing the meringue against the crust.
Bake