I'm giving this recipe 5 stars. I always make deep dish pies. But never made a meringue pie before. Usually just use a whipped cream top. I asked the members on the Recipe Exchange a couple... ok, OK!... ALOT of questions... and as usual they came through. If making a deep dish pie make for 12 servings. I added a teaspoon of lemon juice to whites prior to whipping till frothy, like beer suds. A bit of vanilla after the POWDERED sugar was added. The powdered sugar contains both sugar and cornstarch. I made my meringue first and set it aside. Then I cooked the custard. Used milk instead of water. Grandma always did. I forgot to add the butter, but I tasted the spoon, and it was lemony creamy and pudding thick without it. I used a hand mixer for the whites, worked great! Remember to let the whites be a room temperature BEFORE whipping. Added vanilla and a pinch of salt to the finished whites. Add this to HOT custard. Seal all the way to the OUTER edge. I did it, now YOU can! Also baked meringue at 325F for about 15 minutes.

Reviewed On: Jun. 29, 2009

This is lip smacking good! I did however downsize the catsup by half. Was great on grilled chicken. Nice change of pace. Really unique. My girlfriend Brenda could not stop licking her fingers. I did not tell her WHAT was in it until AFTER she ate seconds.

Reviewed On: Jun. 24, 2009

These were a great change from the regular grilled chops with BBQ sauce. I think that next time instead of oregano, I might try basil. But don't get me wrong, these are real good. I got this recipe recommendation from the recipe exchange message board. If you are in a rut or need help go there. They have ALWAYS helped me out and set me straight.

Reviewed On: Jun. 21, 2009