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Meringue Crust

Read Reviews (17)

"This is one of my favorite crusts." — Carol

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Sugar and Sweeteners

Original recipe makes 1 pie crust Change Servings

2 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt

1/2 teaspoon vanilla extract
1/2 cup white sugar

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Directions

In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.

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Excellent crust - just perfect combination of chewy & crisp. HOWEVER, we must spray PAM in the pie plate prior to spreading the meringue. I was hesitant to spray it for fear the meringue would break down, or not spread, but the absence of PAM makes it impossible to get out of the pan. Will make again tomorrow and use PAM - it will surely turn out better than without it. GREAT crust though.

—DENISEMCSE

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Nov 24, 2006

This is a great recipe!! I filled the shell with lightly sweetened raspberries and topped with whipped cream. It was a hit! Note: Don't try to use Splenda instead of sugar- it doesn't work.

—Katie

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17 Ratings

Aug 12, 2006

Awesome, FAB-U-LOUS! Easy and perfect. I didn't have cream of tartar and it still came out great. Used the Pam like previous reveiwer said. We are a gluten free household, so this is such a delight to have a crust and be able to use the fruits of season for deserts. The toughest testers - 3 pre-teen boys... all said they liked the crust. I put peaches on it that I had made with a gelatin while the crust was baking and setting. Drizzled creamy sour cream over it and dusted with cinamon! A total keeper.

—THOSJOYCE

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Oct 11, 2012

I used this to make individual meringue shells for Raspberry Schaum Torte. Baked them at 275 degees for 45 minutes. Because I made these ahead of time, it gave the shells plenty of time to dry out and once it was time for dessert it was a snap to assemble and serve.

—naples34102

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Aug 14, 2009

Turned out great! I didn't bake it for quite as long as the recipe called for (I was worried it was too long) but the crust ended up coming out slightly underdone. So- bake it for the full time! I'm filling it with the pastry cream from this site and plan to top it with strawberries!

—SADDLESORE55

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Jun 22, 2009

Wish I would have used PAM too but other than that, I filled it with lemon custard and it was awesome. The crust is like cotton candy.. Melts in your mouth.

—STERLINGROSE7

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Sep 14, 2006

Delicious, easy, and just the right amount of sweetness.

—Nora Bee

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Nov 09, 2009

This crust is especially nice with a lemon chiffon filling. I knew it as Lemon Angel Pie when I worked at the Bomber in Milwaukie, OR. Yum!

—Camas Mom

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Nutrition

Calories
53 kcal
3%

Carbohydrates
12.7 g
4%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0 g
< 1%

Protein
0.9 g
2%

Sodium
87 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Meringue Crust

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 53
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 87mg 3 %
Potassium 30mg < 1 %
Total Carbohydrates 12.7g 4 %
Dietary Fiber 0g < 1 %
Protein 0.9g 2 %
Sugars 12.6g
Vitamin A 0 %
Vitamin C 0 %
Calcium < 1 %
Iron < 1 %
Thiamin < 1 %
Niacin 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.