MERINGUE CRUST PIE RECIPES

Steps:

• For meringue, combine egg whites, cream of tartar, and salt. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, beating until stiff peaks form (tips stand straight).
• Lightly spray a 9-inch pie plate with nonstick coating. Fill a pastry bag fitted with a large star tip with the meringue mixture. Beginning in the center and working in a spiral outward, pipe meringue over bottom and up sides of plate. Or, use a spoon to spread meringue into pie plate, building up sides.
• Bake in the center of a 300 degree F oven for 45 minutes or until lightly browned. Turn off oven. Let shell dry in the oven with the door closed at least 1 hour.
• For filling, soften gelatin in cold water in a small bowl. Combine 1 cup of the whipping cream, the semisweet chocolate, and unsweetened chocolate in a heavy medium saucepan. Cook and stir over medium-low heat until chocolates melt and mixture is smooth. Remove from heat. Stir in softened gelatin mixture; stir in remaining whipping cream, mixing well. Transfer mixture to a large mixing bowl. Add vanilla. Cover and chill several hours or overnight. Or, place in a larger bowl of ice water, stirring occasionally, until chilled.
• Beat chocolate mixture with an electric mixer on medium speed just until soft peaks form (do not overbeat). Mound into meringue shell. Cover and chill several hours or overnight. To serve, top with chocolate curls and/or whipped cream, if desired. Makes 10 servings.

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff peaks form and sugar is dissolved (meringue will not be smooth). Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.