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Piecrust - Meringue Pie Shell

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Prep Time: 20 minutes
Cook Time: 60 to 90 minutes
Makes: 1 pie shell

What You Need

3
EGG WHITES, room temperature
1/4
tsp. cream of tartar
3/4
cup sugar
1/2
tsp. vanilla

Here’s How

  1. HEAT oven to 225°F. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 2 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of meringue between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in Stiff Peaks. BEAT IN vanilla.
  2. SPREAD meringue on bottom and sides of greased 9-inch pie plate with back of spoon, building up edge to form a rim.
  3. BAKE in 225°F oven until firm and wooden pick inserted in center comes out clean, 1 to 1-1/2 hours. Turn off oven. LET DRY in oven, with door closed, until cool and crisp, at least 1 hour. STORE, in pie plate, in tightly sealed container at room temperature. FILL just before serving.

Enjoy

  • Luscious angel pies consist of a crisp meringue shell and a creamy filling. A tart filling provides a pleasing contrast to the sweet meringue. The classic is lemon, but lime is a favorite too (Key Lime Angel Pie). Any creamy cooked custard will work (Pastry Cream), as will ice cream or whipped cream mixed with fresh fruit.
  • For individual meringue tart shells: Line 2 baking sheets with aluminum foil or parchment paper. Using about 1/3 cup for each shell, spoon meringue onto sheets. Use back of spoon to build up edges to form rims. (Baking sheets can be lightly greased and floured; meringue can be piped from pastry bag.)

Insider Info

  • Chewier texture: This recipe produces a crisp white meringue. If you prefer a more chewy inner texture, reduce baking time to about 40 minutes. Turn oven off and let meringue cool with the door closed.
  • Lightly browned: If you prefer your meringue with some color, increase the oven temperature to 250°F and bake for 50 minutes. Turn oven off and let meringue cool with the door closed.
  • For more detailed meringue techniques and information, see Basic Hard Meringue.

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Nutrition Information

Per Serving

calories: 80
total fat: 0g
saturated fat: 0g
polyunsaturated fat: 0g
monounsaturated fat: 0g
cholesterol: 0mg
sodium: 21mg
carbohydrates: 19g
dietary fiber: 0g
protein: 1g
vitamin A: 0IU
vitamin D: 0IU
folate: .5mcg
calcium: 1.1mg
iron: .0mg
choline: .1mg

vitamin C: 0mg
vitamin E: 0IU
trans fat: 0g
sugars: 19g
potassium: 36.4mg
magnesium: 1.4mg
selenium: 2.6mcg
phosphorus: 1.9mg
vitamin B12: 0mcg
vitamin K: 0mcg
vitamin B6: 0mg
copper: 0mg
vitamin B1 - thiamin: 0mg
manganese: 0mg
zinc: 0mg
vitamin B2 - riboflavin: .1mg
vitamin B3 - niacin: 0mg
omega 3: 0g
omega 6: 0g