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Weepless Meringue Pie Topping
Online submission

1-1/2 tsp. plain gelatin
1 Tbsp. cornstarch
2 Tbsp. cold water
1/2 cup boiling water
1/3 cup sugar
3 egg whites
1/4 tsp. cream of tartar
1 tsp. vanilla

Prepare a pre-meringue by mixing gelatin, cornstarch, and cold water in a small saucepan. Stir until lumps are dissolved. Add boiling water. Bring mixture to a boil and cook one minute, stirring constantly. Remove from heat and stir in sugar. Pour mixture into small bowl and refrigerate exactly 25 minutes. After 25 minutes, beat egg whites and cream of tartar in a separate medium bowl until soft peaks form. Add pre-meringue mixture and vanilla and continue beating until mixture is very stiff and resembles whipped cream. Fill a 9-1/2-inch baked pie crust with your favorite pie filling (lemon, chocolate, banana, vanilla, coconut, etc.) and top with meringue mixture, being sure to seal edges of crust. Bake at 350 degrees until meringue is lightly browned, about 20 minutes. Keep a close eye on the pie, checking often to make sure the meringue does not burn. Place in refrigerator, uncovered, until cool, then cover.

 


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