|
|
Instructions |
|
|
|
Crust: Beat egg whites and cream of tarter until stiff, adding sugar gradually. Beat well after each addition. Pour meringue into a 9 inch greased pie pan. Bake at 275 degrees in a preheated oven for 50 minutes or until meringue is very light brown. NOTE: Meringue will look larger as it comes from the oven, but will settle as it cools. It will have a border on the edge of the pan. Cool.
|
|
|
|
Filling: Mix and cook all ingredients (except whipping cream) in a double boiler until thick. Set aside to cool. While filling is cooling, whip the whipping cream. When filling has cooled gently mix in whipped cream.
|
|
|
|
Spoon filling into the cooked and cooled meringue crust. Refrigerate 24 hours. When cut, the pie will have a 3 layer look instead of 2.
|
|
|
|
When doubling recipe use a 9x13 pan.
|
|
|
|
Originally Submitted
11/4/2007
|
