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Meringue pie crusts in Wall Street Journal

danna May 4, 2011 06:29 AM

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?

  1. m
    mscoffee1 May 5, 2011 12:43 AM

    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
      danna May 5, 2011 06:07 AM

      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.

    2. sunshine842 May 4, 2011 02:17 PM

      Called a Pavlova since the 1920's.

      1 Reply
      1. re: sunshine842
        danna May 5, 2011 05:57 AM

        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. blue room May 4, 2011 08:30 AM

        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. chowser May 4, 2011 08:19 AM

          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. sinjawns May 4, 2011 06:45 AM

            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.

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