Meringue Pie Crust
Tasty and versatile crust is also gluten-free.
Quick Facts
Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time: 1 hour
Yield: 1 pie crust
Ingredients
1/2 cup sugar, divided
1/4 cup slivered almonds, toasted and finely ground
2 tablespoons Argo® Corn Starch
2 egg whites, at room temperature
1/8 teaspoon cream of tartar
1 tablespoon Argo® Corn Starch
1/4 cup sugar
Directions
Preheat oven to 275ºF. Spray 9-inch pie plate with cooking spray. Combine 1/4 cup sugar, almonds and corn starch in a small bowl; set aside.
Beat egg whites in small bowl with mixer at high speed until foamy. Add cream of tartar. Continue beating until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form. Fold in almond mixture.
Spread or pipe meringue evenly on bottom and up side of prepared pie plate to form a shell. If desired, pipe decorative edge.
Bake 1 hour in preheated oven. Turn off heat. Let stand in oven with door closed 1 hour. Remove and cool completely on wire rack.
Just before serving, fill meringue with ice cream, whipped cream, berries or other filling as desired. Top with fruit or dessert sauce. Enjoy!