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 Ks products! Nan makes homemade pies every single day in her shop, so I knew her meringue recipe would be spot on – it’s delicious and super easy to work with.
Nan’s Mile-High Meringue
5 egg whites
5 Tbs. ice water
¼ cup granulated sugar
Whisk for 3-5 minutes or until stiff peaks form. Spread meringue over cooled pie filling, making sure meringue is spread over the edges of the pie crust, helping the meringue to not be able to shrink 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, uncovered, in preheated 325 – 350 degree F. oven for 20-22 minutes, or until golden brown. Let pie cool before slicing. 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.