Reviewed: Mar. 12, 2006

The meringue was beautiful until it was baked. I would not bake this meringue because it weeped so badly that the pie crust was soaked.

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Reviewer:

Teresa/ La.

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Reviewed: Jan. 1, 2005

Always used the egg whites beaten and then add in sugar. Sometimes it would turn out great, sometimes not. Tried this recipe and WOW! I have put it in my book of "must have time savers!" I would get frustrated with the "old" method, but this recipe was SO easy, the flavor was the same as the "old" method and the peaks I got? WOW!! Look out Rockie Mountains!! FYI, this recipe made more than enough meringue to cover 6 of the mini-crusts made by Keebler; imagine it would easily cover (1) 8 or 9-inch pie.

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