Mile-High Meringue Pie
This pie, is tart, sweet, and rich! The extra-creamy meringue is made with Marshmallow Fluff.
Prep
30 mins
Bake
18 to 22 mins
Total
2 hrs 48 mins
Instructions
Prevent your screen from going dark as you follow along.
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To make the filling: Mix the sugar, Instant ClearJel (or cornstarch), and salt together in a saucepan.
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Add the eggs and whisk well, then whisk in the juice.
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Heat the mixture over medium heat until it's very hot; it may come to a boil, or it may just "seethe" a bit, like it's trying to boil and not quite making it. Let it boil or seethe for 30 seconds.
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Stir in the butter, stirring until it melts, then pour the mixture into the baked pie shell.
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Rub a piece of butter over the surface to prevent a skin from forming. Cover with plastic wrap, and chill for several hours before topping with the meringue.
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To make the meringue: Preheat your oven to 375°F with the oven rack in the lowest position.
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Whisk the meringue powder and water together, then beat until foamy.
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Add the salt, sugar and vanilla, and beat on medium-high speed until the meringue is thick and shiny.
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Beat in the marshmallow.
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To finish the pie: Remove the pie from the refrigerator.
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Top it with the meringue, using a spatula to form peaks.
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Bake the pie for 18 to 22 minutes, or until the meringue has browned.
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Remove it from the oven, cool it, and refrigerate until serving.
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Store the pie, loosely covered, in the fridge for up to 3 days.
Tips from our Bakers
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Need some more tips to make your pies perfect? Check out our Pie Baking Guide.
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Lime juice is entirely optional but makes an exceptionally tart and tasty filling.
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Use a deep dish pie pan, if you have one; and make a tall, stand-up crimp, rather than simply flattening the edges of the crust with a fork. This will help support the meringue.
