Meringue pie crusts in Wall Street Journal
Has anyone tried this? The article suggested making a pie-crust shaped meringue to use instead of pastry crust. They showed lemon and choc pie as examples.
I was thinking of making a chocolate pie w/ the meringue crust, but wondered how it might turn out - does the crust get soggy? if so, after how long? does the whole thing taste too sugary?
The New York Times Cookbook (old cookbook) has a meringue crust baked in a pie plate with some chopped walnuts. It is filled (at least the recipe I use) with whipped cream with cooled bittersweet melted chocolate folded in. The filling is not overly sweet so it works well. I love this pie and have been making it for a long, long time. It is easy and fast (actual work time), but does need some time to set up. I have never had a problem with it getting soggy but I think it is always gone in 24 hours.
You might be interested in my mother's Angel Pecan Pie recipe.
Angel Pecan Pie
3 egg whites
1 cup sugar
1 tsp vanilla
1 ½ cups chopped pecans
1 cup graham cracker crumbs
1 cup cream
½ tsp almond extract
1 Tbsp. sugar
Whip egg whites until it makes very soft peaks, add sugar slowly until meringue is glossy and holds stiff peaks. Fold in vanilla, cracker crumbs, and 1 cup pecans. Fill 8 inch pie pan, pushing up the sides of the pan with a spoon to form a crust. Bake 350 for 30 minutes. When crust is cool, fill w/ whipped, sweetened and flavored cream, sprinkle w/ remaining ½ cup pecans.
Note: This is my Mom’s recipe. Since my pie plates are all 9 “ and since I prefer to use less cream, I make 1 ½ recipes, place in a 9 “ pan, and use about ½ the cream.
Iv'e made a cake with a meringue base and it was great, still crispy. I'd probably do a hazelnut or another nut meringue crust with a chocolate pie. I don't think it'll get that soggy--don't some people brush the tops of their pastries w/ egg whites to keep it from getting soggy?
I can't eat flour so sometimes do this as a pie crust alternative. Basically, these are pavlovas topped with anything that works as a pie filling as long as it isn't too liquidy. If it is very wet it will run over the sides and also make it soggy over time-- how long depends on both the wetness of the filling and how long you baked your meringue, I would guess.
You can certainly make a less sweet meringue, or you can do a more bitter chocolate filling to offset the sweetness of the base. Lemon curd works really well for this application, as does a ganache.