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May 4, 2011 06:29 AM

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?

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  1. 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.

    1. 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?

      1. What a good idea!
        Here's the the link:
        I'll bet I can use the leftover yolks in pot-de-crème type fillings.

        1. Called a Pavlova since the 1920's.

          1 Reply
          1. re: sunshine842

            similar to a Pavlova, but not one. The article specifies that you cook the meringue much longer than a pavlova so that it is crispier. Also, would you still call it Pavlova if you didn't fill it with whipped cream and fruit?

          2. 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.

            1 Reply
            1. re: mscoffee1

              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.