Meringue for a Pie

This is the ONLY meringue recipe I will use. It is perfect every time...no drooping, no sogginess, perfect! Several recipes will use this topping. This is a Betty Crocker Recipe that I tried, and after making thousands of meringues, a million different ways...this one takes the... "pie!"


Ingredients:

1/2 Cup Sugar

4 teaspoons of cornstarch

1/2 cup tap water

4 large egg whites

1/8 teaspoon of salt




INSTRUCTIONS

1. Heat oven to 350.

2. Mix sugar and cornstarch thouroughly in a small saucepan (I prefer stainless steel pots for this)

3. Stir in water and cook over medium heat while stirring constantly until the mixture thickens and boils. Boil and continue to stir for one minute, then remove pan from heat.

4.Cool completely while making your pie filling...I like to put mine in the freezer about ten minutes to cool quickly.

5. Beat egg whites and salt in a stand mixer using the whisk attachment or with a hand mixer on high speed till soft peaks form. (A SIDE NOTE, if ANYthing but the egg whites get in your bowl, your egg whites will not form. I like to use a small ramekin to break each egg in individually, then add them one at a time to the final bowl. Yes A minute drop of yellow will ruin your egg whites!)

6. Very slowly poor your cooled sugar mixture in to the whites, mixing as you go. Beat until stiff peaks form.

7. Spoon meringue over top of pie filling and be sure to bring the filling all the way to the edges of the pie to be sure it is sealed, and to help prevent shrinking. Bake for about 15 minutes or until light brown. When cooling, keep away from drafts.