Makes: One 9-inch piecrust
Time: About 30 minutes
The first pie I ever made featured a meringue crust, and it worked wonderfully. They’re awesome, unexpected, naturally gluten-free, and delicious. Fill with anything that doesn’t need to be cooked—any icebox pie filling (pages 285–289). Custards and puddings like lemon curd and chocolate mousse also pair well with this delicate, airy crust.
1. Generously butter a 9-inch pie plate and heat the oven to 350°F.
2. Use a hand-held mixer or a stand mixer with the whisk attachment to beat the egg whites until foamy. Add the cream of tartar, salt, and vanilla and continue to beat until soft peaks form. As you continue to beat the egg whites, slowly add the sugar, a little at a time, to the mixture. Beat until stiff peaks form.
3. Spread the mixture evenly into the bottom and up the sides of the prepared pie plate. Bake for 20 minutes or until the meringue is set and becomes golden. Remove from the oven and let cool completely. Fill the crust either just before serving (if the filling isn’t too thin) or fill and then immediately refrigerate or freeze if you plan to serve the pie cold. Eat within a day.
MERINGUE NUT CRUST Ideal for chocolate fillings: After stiff peaks form, fold in ½ cup finely chopped pecans, almonds, or walnuts.