Glamorous Meringue Crusts

Meringues make dramatic crusts for special-occasion pies and tarts. Rarely are variations made in the basic recipe, which follows, but good country cooks, especially in the South, frequently add pecans. They fold ½ c. finely ground nuts into the meringue just before spreading it into the pie pan.

Meringue pie shells are perfect for holding fresh strawberries, raspberries or sliced peaches, lightly sweetened, and whipped cream or ice cream. During the seasons when fresh fruits are unavailable, custard-type fillings are favorites. Not for flavor alone, although it’s important, but also because custard-filled meringues are make-ahead desserts. Most homemakers prefer to chill them overnight, adding the whipped-cream topping shortly before serving time.