For starters: anyone who makes this pie may want to use an extra egg for the meringue. It is exceptionally flat but that could also be because I ferociously hand-mixed it, sans the hand mixer. I'm not worried so much about it being flat but I would prefer more meringue. In regards to its taste, this recipe did not turn out how I expected it to.
I followed the directions almost perfectly however I am not impressed with the amount of meringue, the fact that I cooked it until it was golden and half of the pie is solid but the other appears to be jiggly/liquidy and the pie doesn't have the right texture. It is almost rubbery. Three stars!
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For starters: anyone who makes this pie may want to use an extra egg for the meringue. It is...