This recipe makes a sensational stiff and glossy meringue that is baked in a pie shell. It can be filled with pudding, custard, ice-cream or fresh fruit. Try spreading the meringue with melted dark or white chocolate and pile with whipped cream and fresh strawberries.
Excellent crust - just perfect combination of chewy & crisp. HOWEVER, we must spray PAM in the pie plate prior to spreading the meringue. I was hesitant to spray it for fear the meringue would break down, or not spread, but the absence of PAM makes it impossible to get out of the pan. Will make again tomorrow and use PAM - it will surely turn out better than without it. GREAT crust though. - 29 Jun 2005 (Review from Allrecipes USA and Canada)
Awesome, FAB-U-LOUS! Easy and perfect. I didn't have cream of tartar and it still came out great. Used the Pam like previous reveiwer said. We are a gluten free household, so this is such a delight to have a crust and be able to use the fruits of season for deserts. The toughest testers - 3 pre-teen boys... all said they liked the crust. I put peaches on it that I had made with a gelatin while the crust was baking and setting. Drizzled creamy sour cream over it and dusted with cinamon! A total keeper. - 12 Aug 2006 (Review from Allrecipes USA and Canada)
This is a great recipe!! I filled the shell with lightly sweetened raspberries and topped with whipped cream. It was a hit! Note: Don't try to use Splenda instead of sugar- it doesn't work. - 24 Nov 2006 (Review from Allrecipes USA and Canada)