9" Meringue Pie Shell


Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Baked meringue pie shells almost always crack and fall in the center


  • 3 egg whites (room temperature)
  • ¼ tsp. cream of tartar
  • tsp. salt
  • ¾ c. sugar


  • Combine egg whites, cream of tartar and salt. Beat until frothy. (Do not underbeat.) Gradually add sugar and beat until stiff glossy peaks form. Meringue should be shiny and moist and all sugar dissolved.
  • Spread over bottom and sides of a well-greased 9" pie pan. Build up sides. (You can make fancy edge with cake decorator, if desired.)
  • Bake in very slow oven (275°) 1½ hours. Turn off oven heat; leave meringue in oven with closed door 1 hour. Complete cooling in pan away from drafts. Spoon in filling and chill.

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