This recipe came from my friend, Nan, who owns and operates Elsie Grace’s Gift Shoppe and Gourmet Mixes, in Frankfurt, Ks., also the home of Elsie Grace’s No Roll Pie Crust Mix – one of my all-time favorite Kansas products! Nan makes homemade cream pies every single day in her shop, so I knew her meringue recipe would be spot-on. However, when she first shared her recipe, I was stunned; her meringue recipe included WATER…..what the heck??? I knew she was telling me the truth, but I did march RIGHT home to test her recipe. Boy-oh-boy was I ever thrilled when it worked…..beautifully!
5 egg whites
5 Tbs. ice water (Yes, ice water! I’m sure both of my Grandmothers are freaking out over this ingredient in a meringue recipe here.)
¼ cup granulated sugar
Using an electric mixer, beat egg whites, water, and sugar for 3-5 minutes on high speed until stiff peaks form.
Spread meringue over pie filling, making sure meringue is spread over the edges of the pie crust all the way around. (This keeps the meringue from shrinking back as easily, when baked.)
Use a small spoon or spatula to make decorative peaks and swirls on the top of the meringue, as desired.
Bake pie, uncovered, in preheated 325 – 350 degree F. oven for 20-22 minutes, or until golden brown. Let pie cool before slicing.
**Please note: I think the directions for baking, as above, are a key step to ensuring Nan’s meringue recipe is successful. Many meringue recipes call for baking at a high temperature for just a few minutes. Baking the meringue pie at a lower temperature, like in this recipe, really helps the meringue fully cook INSIDE, which keeps the meringue from wanting to shrink back (away from the edges) when it cools, as well as keeping meringue-weep (the liquid that you often find between meringue and the pie filling) to a minimum.
KitchenSmack💋: Meringue pies are best sliced using a knife that has been dipped into cold water, then wiped clean before dipping and slicing again until pie is completely sliced as desired.