Best Mile High Meringue Pie Recipes

MILE-HIGH CRANBERRY MERINGUE PIE

Steps:

• Preheat oven to 425°. Let egg whites stand 30 minutes at room temperature., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce heat to 325°., In a large saucepan, combine cranberries, 1-1/2 cups sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 4-6 minutes or until berries stop popping, stirring occasionally. Remove from heat. In a small bowl, whisk egg yolks, 1/4 cup sugar, flour and salt until blended. Gradually whisk in 1/2 cup of hot cranberry liquid; return all to saucepan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and 1 teaspoon vanilla., For meringue, beat egg whites with cream of tartar and remaining vanilla on medium speed until foamy. Add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Transfer hot filling to pastry. Spread meringue evenly over hot filling, sealing to edge of pastry. Bake 25-30 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

MILE-HIGH LEMON MERINGUE PIE

Steps:

• If using a hand-held mixer, you will need a very deep bowl, and should move the beaters vigorously when beating the egg whites for the meringue, to avoid underbeating the egg whites. This pie is best on the day it's made.
• FOR THE FILLING: Whisk sugar, lemon juice, water, cornstarch, and salt together in a large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat. Whisk in yolks until comined. Stir in zest and butter. Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes. Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer. Place wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.
• FOR THE MERINGUE: Adjust oven rack to middle position and heat oven to 400°F Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.
• With electric mixer, beat in large bowl, at medium-low speed until frothy, about 1 minutes. Add salt and cream of tartar, and beat , gradually increasing sped to medium-high, until whites hold soft peaks, about 2 minutes. With mixer runnin, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick.
• Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack, and cool to room temerature.

MY MILE HIGH CHOCOLATE CREAM MERINGUE PIE!

Steps:

• 1. 1/3 C All Purpose Flour 1 1/2 C White Sugar 1/4 "Heaping" C Hersheys Cocoa, not sweetened, (I like my Pie rich so I always put in MORE Cocoa) 3 Egg Yolks, "reserve egg whites for Meringue. 1/4 C Unsalted Butter 1 12oz. Carnation Canned Milk + enough water to make a full 2 Cups. Dash of Salt
• 2. Combine Flour, Sugar, Cocoa & Salt in medium saucepan mix thoroughly until ALL combined. In a 2 C measuring cup add a 12oz. Carnation milk + however much water to make 2 Cups, perfect amount, then add the 3 egg yolks to the milk mixture in the measuring cup MIX WELL until egg is well combined.
• 3. Next SLOWLY pour milk, water and egg mixture into medium saucepan over dry ingredients while stirring constantly over medium heat, then drop in the 1/4 C. unsalted butter melt completely, mixing slowly & thoroughly, turn flame up to medium high keep mixing & adding liquid slowly until all milk is added. Make sure you bring mixture to a boil and it thickens, this can take up to 10 minutes maybe more, you want the mixture to thicken nicely, which you'll notice it does by the way it sticks to the sides of the pan, keep mixing until everything is incorporated and thick. Don't be afraid of overcooking as long as you're stirring it, it will NOT burn, watch your flame. If mixture isn't thick keep cooking. When removed from heat add Vanilla and stir until well combine, Your Pie should not be runny at all. Once cooked and thickened immediately pour into a 9" prebaked pie shell. Next prepare Meringue!
• 4. For Meringue, I have my own secret recipe as I love meringue to be tall, "see photos" Most of you have your own already.
• 5. My personal pie crust, for a 9" pie, if using a double crust double recipe 1/2 C. + 1/4 C. All purpose Flour 1/2 tsp salt, mix will with pastry blender add 1/4 C unsalted butter cut up NOT room temperature, Blend well with Pastry blender. Once blended Add 1 tblsp of water at a time, using a fork mix well, until dough isn't too sticky. I usually add 4 to 5 but if doubling recipe for double crust use 7-8 tblsp water. Flour surface and hands as well as rolling pin, put dough on floured surface roll out adding very little flour at a time to keep the dough from sticking to surface and rolling pin. Roll into a perfect circle, once rolled out to your pie plate size fold in half put baking dish in front of crust slip into dish halfway and unfold the other side to fit over the dish, flute to your liking. If baking crust for a cream pie prick bottom and sides and bake in hot oven 425* for 12-15 minutes depending on your oven temperature and the browning of pie crust you desire.

MY MILE DEEP HIGH LEMON MERINGUE PIE....

Steps:

• 1. In medium saucepan mix together sugar, cornstarch, flour & salt. Gradually blend in BOILING hot water, bring to a boil over HIGH heat, stirring constantly, so it doesn't burn. Once starts to boil reduce heat to medium, cook & stir 8 more minutes, then remove from heat.
• 2. Stir a heaping tablespoon of hot mixture into egg yolks, return to hot mixture. Bring to a boil over high heat, stirring constantly. Once boiling reduce heat to low, cook & stir 4 minutes longer. Remove from heat. Add lemon peel & butter, stirring until butter is melted. Gradually GRADUALLY stir in the less then 2/3 C. lemon juice. I say less then 2/3 C. since you don't want your pie too thin. Next cover entire surface with wax paper , cool for about 10+15 minutes. Next pour into pre-baked pastry shell. Cool for at least 1 hour! Very important, you don't want a watery pie.
• 3. Pre heat over to 325* Next prepare your meringue, cover edges completely to prevent shrinkage of the meringue. Put in oven on middle shelf IF your meringue is tall like mine to prevent burning. Bake for 20-25 minutes depending on how brown you like your meringue. Enjoy!!
• 4. Deep dish 9" pre baked pie shell

MILE-HIGH MERINGUE PIE RECIPE - (4.5/5)

Steps:

• Pie crust: Whisk together the flour and salt. Add the shortening, working it in until the mixture is evenly crumbly. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones. Add 2 tablespoons of water, and toss to combine. Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, though the remainder may look quite dry. Scoop the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with the water. Using the parchment or waxed paper, fold the dough over on itself - first from one side, then from the other. You'll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, and fold the dough in on itself again. Keep folding and gathering until just a few dry crumbs remain unincorporated; this should only take a few folds. For a visual demonstration of this technique, see Pie, Any Way You Slice It. IMPORTANT NOTE: Instead of doing the spray bottle thing (too much hassle, as I've tried it before) I used my food processor by adding the shortening and pulsing until crumbly. I then added the butter (cut into small chunks) and the ice water and pulse a few times until the dough was "shaggy". I dumped the dough onto plastic wrap and molded into a round disk and refrigerated for at least 30 minutes. When you're "ready to roll," remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit. Roll the dough to the size needed (about 12" for a 9" pie). Place it in a pie pan, and refrigerate it while you prepare your filling. Fill and bake as directed in your recipe. Blind bake the pie crust: To bake an unfilled pie crust, preheat the oven to 400°F. Line the chilled crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 to 20 more minutes, until it's golden brown all over. If the edges of the crust start becoming too brown, cover them with a pie shield, or strips of aluminum foil. Remove the crust from the oven and cool completely before adding the filling. To make the filling: Mix the sugar, Instant ClearJel (or cornstarch), and salt together in a saucepan. Add the eggs and whisk well, then whisk in the juice. Heat the mixture over medium heat until it's very hot; it may come to a boil, or it may just "seethe" a bit, like it's trying to boil and not quite making it. Let it boil or seethe for 30 seconds. Stir in the butter, stirring until it melts, then pour the mixture into the baked pie shell. Rub a piece of butter over the surface to prevent a skin from forming (I didn't find this necessary. I gently pressed plastic wrap over the filling). Cover with plastic wrap, and chill for several hours before topping with the meringue. To make the meringue: Preheat your oven to 375°F with the oven rack in the lowest position. Whisk the meringue powder and water together, then beat until foamy. Add the salt, sugar and vanilla, and beat on medium-high speed until the meringue is thick and shiny. Beat in the marshmallow. To finish the pie: Remove the pie from the refrigerator. Top it with the meringue, using a spatula to form peaks. Bake the pie for 18 to 22 minutes, or until the meringue has browned. Remove it from the oven, cool it, and refrigerate until serving. Store the pie, loosely covered, in the fridge for up to 3 days.

LEMON-LIME MILE-HIGH MERINGUE PIE

Steps:

• Filling: 1. In a medium saucepan, put 1 1/4 cup sugar, cornstarch, salt, and 3/4 cup of the water. 2. Heat over med. heat, stirring constantly, bringing it to a simmer. 3. Gradually whisk in the remaining 1 cup cold water, lemon and lime juices and zests, and butter. 4. Bring to a boil, stirring constantly. 5. Simmer one minute, stirring. 6. Remove from heat. 7. Pour hot filling into baked pie crust. 8. Lay plastic wrap atop, touching. Meringue: 1. In a large bowl, beat the egg whites until foamy. 2. Add the cream of tartar. 3. Beat at med. speed until soft peaks form. 4. Gradually beat in sugar, 1 Tbsp. at a time, beating well after each addition. 5. Beat until stiff peaks form. Drop meringue around the edges of the pie, sealing the meringue to the crust. Fill in the center of the pie with meringue, swirling with the bowl of a spoon. Bake at 400º for 5-10 minutes, or until peaks are golden brown.

MILE HIGH LEMON MERINGUE PIE

Steps:

• Unfold the pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate, then flute if desired. Bake the pie shell according to the package directions; let cool.
• Meanwhile, in a medium saucepan, combine 1 cup sugar, the cornstarch, and salt; mix well. Gradually whisk in the water and milk, stirring until the cornstarch is dissolved. Cook over medium heat, whisking until the mixture comes to a boil.
• In a medium bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the milk mixture, then whisk the yolk mixture back into the saucepan. Simmer over low heat for 2 to 3 minutes,whisking occasionally.
• Remove the pan from the heat and whisk in the butter and lemon juice. Pour the filling into the pie shell; set aside.
• Preheat the oven to 350. In a medium bowl, with an electric beater, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue.
• Spread the meringue over the pie filling, sealing to the edges of the crust. Using a spatula or the back of a tablespoon, form peaks in the meringue, and bake for 12 to 15 minutes, or until the meringue is golden. Let cool, then slice and serve.

BLUE RIBBON MILE HIGH LEMON MERINGUE PIE

Steps:

• BAKE 9-INCH FLUTED PIE SHELL:.
• Preheat oven to 400°F (205°C).
• Fit the crust into a pie plate and flute the edge.
• Prick the bottom and sides of the crust with a fork.
• Bake at 400°F (205°C) for 5 minutes.
• Allow to cool while preparing rest of recipe.
• PREPARE LEMON FILLING:.
• In a medium-size heavy saucepan, mix 1-1/2 cups sugar, cornstarch, flour and salt.
• Gradually add water, stirring until well blended.
• Bring mixture to a boil over medium heat, stirring constantly; cook 3 minutes.
• Remove hot mixture from heat.
• Slowly pour about half of mixture into slightly beaten egg yolks, stirring constantly.
• Slowly pour egg yolk mixture back into hot mixture, stirring constantly.
• Return saucepan to heat.
• Bring to a boil, stirring constantly, and cook 3 minutes more.
• Add lemon peel, lemon juice, and butter.
• Cook about 2 minutes more, stirring with a rubber spatula in a circular motion. DO NOT LET MIXTURE STICK TO BOTTOM OF PAN. Filling will be very thick and spatula will leave a track when drawn through filling.
• Cover saucepan and remove from heat; keep warm.
• PREPARE MERINGUE:.
• Preheat oven to 350°F (175°C).
• In a large bowl, beat egg whites and cream of tartar until foamy.
• Beat in 3/4 cup sugar, 1 tablespoon at a time.
• Beat in vanilla extract with the last tablespoon of sugar.
• Continue beating until egg whites hold a soft peak.
• Set aside.
• ASSEMBLE PIE:.
• If filling has cooled, reheat, stirring constantly, before spooning into baked pie shell.
• Starting around the edge of pie, spoon meringue over filling, making sure meringue touches fluting on pie shell.
• Bake in preheated 350°F (175°C) oven 15 minutes or until meringue is golden brown.
• COOL 4 HOURS BEFORE SERVING:.
• Cool about 4 hours at room temperature before cutting.
• Makes one 9-inch pie.

MILE HIGH LEMON MERINGUE PIE

Steps:

• 1. Bake the crust according to package.
• 2. In a large bowl, beat 9 egg yokes until blended. Put the whites in a separate large bowl. DO NOT refrigerate the whites they need to be room temperature.
• 3. In another bowl, whisk together 1 1/2 cups of the sugar and the cornstarch, then whisk in the beaten eggs, the lemon juice and salt.
• 4. Transfer to a heavy saucepan, place over medium heat and heat until the mixture comes to a full boil, whisking constantly. Reduce heat to low and let bubble for 15 seconds. Be careful not to overcook the filling or it will separate. Remove from heat and whisk in the butter.
• 5. pour into the baked crust
• 6. MERINGUE
• 7. Using a mixer on high speed, beat the reserved egg whites until soft peaks form.
• 8. Beat in the remaining sugar, beating until the egg whites become a meringue with stiff, shiny peaks.
• 9. Using a spatula, spread the meringue evenly over the hot filling, making sure the meringue touches the crust on all sides this will help to stop shrinkage. Swirl the meringue to form peaks
• 10. Bake until the meringue is browned,or to your liking about 5 minutes. Transfer to a rack and cool completely before serving, at least 4 hours. Serves 8.

LEMON MERINGUE PIE, MILE HIGH VERSION RECIPE - (4.7/5)

Steps:

• To make PIE: Mix sugar and corn starch in a saucepan. Stir in water and beaten egg yolks. Cook over medium heat, stirring with a whisk until mixture reaches a boil. Reduce heat and continue stirring for 1 minute until very thick. Remove from heat; stir in lemon juice, lemon peel and butter until smooth. Pour hot filling into pie crust. To make MERINGUE: Beat egg whites with electric mixer at high speed until soft peaks form; gradually add sugar and corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes. Spoon meringue over hot lemon filling, sealing meringue to the edges of the crust. Use the back of a spoon to swirl meringue and draw up into peaks. Place oven rack in bottom third of preheated 375°F oven. Bake 10 minutes, until peaks are lightly browned. Cool at room temperature for 30 minutes. Chill for a minimum of 3 hours before serving.

LEMON PIE WITH MILE HIGH MERINGUE

Steps:

• Lemon Pie Filling -Whisk sugar, corn starch and salt together in large sauce pan. - Add water and lemon juice. - Simmer over medium heat - whisking until translucent, about 5 minutes - Add egg yolks, lemon zest and unsalted butter - Cook until the mixture coats the back of a spoon - Remove from heat and strain into the precooked pie shell - this removes the zest. - Cover the custard w/ Saran to eliminate air, place on the surface of the custard. - Refrig 2 - 24 hours (I'd say at least 4 hours) ____________________________ Meringue - Add water and sugar to medium sauce pan and bring to rolling boil 4 minutes (Start timing when bubbles reach center of mixture) and set aside - do not let cool because heat from this mixture cooks the whites during the next step. - In large mixing bowl add egg whites & beat at medium speed until frothy ~ 1 minute - Add pinch of salt, Cream of Tartar mix at medium - high speed for ~1 - 2 minutes until soft peaks - not stiff! - Add sugar mixture while continuing to beat - along the edge of the bowl in steady stream). - Add Vanilla - Beat about 4 minutes longer - Preheat oven to 400 degrees - Cover the pie with meringue - "attaching" to the edges of the crust. - Place pie in oven on middle shelf - Bake for about 6 minutes - until meringue is golden brown - Let cool to room temperature for 2 hours. - Sprinkle 1 Tble of air dried fresh zest and serve. Be Fearless

MILE-HIGH LEMON MERINGUE PIE RECIPE - (4.4/5)

Steps:

• Blend sour cream and egg yolks; stir in lemon pudding mix, lemonade and milk. Pour into a double boiler and cook, stirring constantly. When mixture begins to thicken, remove from heat and pour into pie crust. Beat egg whites, cream of tartar and vanilla until soft peaks form. Continue to beat, adding sugar, one tablespoon at a time, until egg whites are stiff. Spread over pie filling, being sure meringue touches edges of crust. Bake at 350 degrees for 12 to 15 minutes until golden. Serves 6 to 8.

MILE-HIGH MERINGUE PIE (W/MARSHMALLOW)

Steps:

• Filling: Mix the sugar, ClearJel (or cornstarch), and salt together in a saucepan. Add the eggs and whisk well, then whisk in the juice. Bring the mixture to a boil, and boil for 30 seconds. Stir in the butter, stirring till it melts, then pour the mixture into the baked pie shell. Rub a piece of butter over the surface to prevent a skin from forming. Cover with plastic wrap, and chill for several hours before topping with the meringue. Meringue: Preheat your oven to 375°F with the oven rack in the lowest position. Whisk the meringue powder and water together, then beat until foamy. Add the salt, sugar and vanilla, and beat on medium-high speed until the meringue is thick and shiny. Beat in the marshmallow. Remove the pie from the refrigerator. Top it with the meringue, using a spatula to form peaks. Bake the pie for 18 to 22 minutes, or until the meringue has browned. Remove it from the oven, cool it, and refrigerate until serving. Yield: 10 servings.