MILE-HIGH MERINGUE PIE (W/MARSHMALLOW)

MILE-HIGH MERINGUE PIE (W/MARSHMALLOW) image

Yield 10

Number Of Ingredients 15

Previous Next

Filling
1 1/2 cups (10 1/2 ounces) granulated sugar
1/4 cup (1 1/2 ounces) Instant ClearJel(r) or cornstarch
1/2 teaspoon salt
5 large eggs
1 1/4 cups (10 ounces) fresh lemon juice
1/4 cup (2 ounces) Key lime juice (optional, for an exceptionally tart and tasty filling)
6 tablespoons (3 ounces) butter
Meringue
3 tablespoons (1 1/2 ounces) meringue powder
1/2 cup (4 ounces) water
pinch of salt
1/2 cup (3 1/2 ounces) Baker's Special Sugar or granulated sugar
1 teaspoon vanilla
1 cup (4 1/2 ounces) Marshmallow Fluff or marshmallow creme

Steps:

Filling: Mix the sugar, ClearJel (or cornstarch), and salt together in a saucepan. Add the eggs and whisk well, then whisk in the juice. Bring the mixture to a boil, and boil for 30 seconds. Stir in the butter, stirring till it melts, then pour the mixture into the baked pie shell. Rub a piece of butter over the surface to prevent a skin from forming. Cover with plastic wrap, and chill for several hours before topping with the meringue. Meringue: Preheat your oven to 375°F with the oven rack in the lowest position. Whisk the meringue powder and water together, then beat until foamy. Add the salt, sugar and vanilla, and beat on medium-high speed until the meringue is thick and shiny. Beat in the marshmallow. Remove the pie from the refrigerator. Top it with the meringue, using a spatula to form peaks. Bake the pie for 18 to 22 minutes, or until the meringue has browned. Remove it from the oven, cool it, and refrigerate until serving. Yield: 10 servings.