meringue pie!
pie crust:
1 1/2c graham crackers, smashed
6T (3/8c) melted butter/margarine
1/4C brown sugar
1T white sugar
1/2t cinnamon
mix all the dry together.
add butter
mix WELL
scoop into piepan, press down and around with your fingers or a well-greased spoon.
bake the crust at 375 for 7 minutes. remove, cool. you may need to re-press it in a few areas
now, the filling and meringue:
seperate 2 eggs, but don't break the yolks doing so. yolks will ruin any meringue you try to make
now, add the egg yolks to 2 1/4c water, beat via spoon/whisk until mixed, don't overbeat. add one packet of lemon pudding/pie filling to a saucepan, with 3T of white sugar. dump in the egg water, whisk this shit smooth. cook on medium heat until boiling, stirring constantly. boil for 2 minutes (still stirring), remove from heat
now, get your meringue ready.
2 eggwhites into a bowl. beat until foamy
add cream of tartar (1/4t can be slightly rounded) this breaks down the alkalinity of the eggs, and allows them to foam properly.
beat this into soft peaks
add in 1/4c sugar, bit by bit. continue beating until meringue holds its shape, and holds peaks when removing spoon from it.
now, being that you just spent 10 or so minutes, your filling and pieshell have cooled somewhat.
add filling to the piecrust.
now top with meringue, covering to the edge of the pan/crust.
bake for 15-20 mins at 375 or until golden brown on top.
cool for 1 hour on wire rack. chill the pie for 2-4 hours before serving.
will add finished pic tomorrow, pie is still cooling