I made mine gluten free!! Instead of flour I substituted equal amount of Trader Joe's gluten free flour mix. I used these modifications from CARTHECOOK 's suggestions in her review:
Filling: 1-1/4c sugar (regular granules), 3-1/2 TBSP corn starch
Meringue: mixed for about 2 minutes then added 1/2 tsp cream of tartar & 1 tsp vanilla extract. I let it beat for the amount of time it took me to wash a few dishes - maybe 3 minutes or so. It came out stiff and fluffy.
The filling was super thick before even adding the egg yolks. The pies are in the fridge now, but I don't doubt they will be perfect! A little hint: Use farm fresh eggs for increased color and flavor!
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I made mine gluten free!! Instead of flour I substituted equal amount of Trader Joe's gluten...