MERINGUE FOR 9-INCH PIE

Meringue for 9-Inch Pie image

Here's a foolproof meringue. The sugar is cooked with cornstarch and water until thickened, which provides stability to the egg whites during beating and baking. The resulting meringue clings to fillings, doesn't shrink and cuts beautifully. It's well worth the small bit of extra time!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 20m

Yield 8

Number Of Ingredients 5

Ingredients

1/2 cup sugar
4 teaspoons cornstarch
1/2 cup cold water
4 large egg whites
1/8 teaspoon salt

Steps:

In 1-quart saucepan, mix sugar and cornstarch. Stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Cool completely while making filling for pie recipe. (To cool more quickly, place in freezer about 10 minutes.)
Heat oven to 350°F. In large bowl, beat egg whites and salt with electric mixer on high speed just until soft peaks begin to form. Very gradually beat in sugar mixture until stiff peaks form (which helps dissolve the sugar.
Spoon meringue onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking. Bake about 15 minutes or until meringue is light brown. Cool away from drafts.

Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 13 g, TransFat 0 g