I am so lucky to still have my Dad! Yesterday was his 88th Birthday and since he prefers pie to cake I made him a banana cream pie which is one of his favorites. My mom gave me this MERINGUE recipe many years ago that is fantastic. You will always get a perfect meringue every time and the wonderful part is that it won’t stick to your knife when you cut it which allows you to serve a beautiful slice of pie. Sorry you can’t enjoy the pie but you will enjoy having the recipe!
Perfect Meringue (This is an excellent meringue. It doesn’t stick to the knife when cutting it either.)
1 T. cornstarch
3 egg whites
1/2 cup plus 2 T. water
6 T. granulated sugar
Mix cornstarch with 2 T. water. Then add remaining water and boil 2 minutes stirring all the time. Beat egg whites that have come up to room temperature and add sugar a T. at a time. When the egg whites begin to just start to stiffen add hot cornstarch slowly, beating all the time. When the egg whites are stiff pile onto your warm pie filling pushing all the way to the edge of your crust so that it touches the crust. ( This will keep it from shrinking ) Bake at 350 for 10 to 12 minutes. Turn off oven and leave in another 5 minutes if you want to ensure that the meringue is well done.
Try this recipe the nest time you make a cream pie. You will want to add it to your collection.