| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Plain gelatin |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Cold water |
| 1/2 |
c |
Sugar |
| 3 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
1.Prepare a pre-meringue by mixing gelatin, cornstarch, and cold water in
small saucepan. Stir until lumps are dissolved. Add boiling water. Bring
mixture to boil and cook 1 minute, stirring constantly. Remove from heat
and stir in sugar. Pour mixture into small bowl and refrigerate exactly 25
minutes. 2.After 25 minutes are up, beat egg whites and cream of tartar in
medium bowl until soft peaks form. Add pre-meringue mixture and vanilla and
contiue beating until mixture is very stiff and resembles whipped cream.
3.Fill 9-1/2 inch baked pie crust with your favorite pie filling and top
with meringue mixture, being sure to seal in filling by touching meringue
to all edges of crust. 4.Bake at 350 degrees until meringue is lightly
browned, 15 to 20 minutes. Place in refrigerator, uncovered, until cool,
then cover. (Another 9-1/2 inch pie plate makes a convenient cover.)
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