Meringue crust is my favorite pie crust ever!!! Light and airy, it literally melts in your mouth. The first time I tasted this delectable crust I am pretty sure my eyes rolled back in my head. Naturally gluten free, meringue pie crust will take your dessert to a whole new level of yummy, delicious goodness!
Move over pastry pie shells! There is a new kid in town. Meringue is not just for topping pies. Light and airy, these naturally gluten-free pie crusts are a delightful change to flour crusts. No rolling pin is needed to create these shells which are “dried” in the oven. Is your mouth watering yet?
This recipe is featured in Your Gluten-Free Pie Tin Cookbook. Get your copy here.
I love the “wow” factor of this crust! Imagine filling it with fresh summer berries or a decadent chocolate filling. Made with THREE ingredients, it will be one of the easiest dessert recipes you will make. It is a gorgeous dessert to celebrate Easter, birthdays, Mother’s Day and Father’s Day with.
There are a few things you need to know before you make this delectable crust. While meringue is not difficult to make, following these tips will help it to turn out.
- Wash your mixing bowl and beaters in HOT soapy water and rinse in HOT water. Be sure to dry them completely before using.
- Carefully separate the eggs so that none of the yolk gets into the whites. Even one little speck of yolk will prevent the egg whites from beating up. (I use a smaller bowl to separate each egg individually and then pour the white into the mixing bowl.
- Do not open the oven door while the meringue is in the oven.
- Cool meringue away from drafts.
A light and airy crust that literally melts in your mouth.
- 2 Egg whites (be sure there is no yolk in them)
- ¼ teaspoon cream of tartar
- 1/2 cup cane sugar
- Preheat oven to 275° F. Butter a 9-inch round glass baking dish.
- Beat eggs white and cream of tartar, in a large mixing bowl, until foamy.
- Beat in sugar, 1 Tablespoon at a time; continue beating on High speed until stiff and glossy. Do not under beat.
- Spoon meringue into pie plate, pressing meringue against bottom and side.
- Bake 45 minutes. Turn off oven; leave meringue in the oven with the door closed for 45 minutes.
- Finish cooling meringue at room temperature, away from drafts.
Separate eggs while cold and make sure no yolks get into the whites.
For the greatest volume, let egg whites stand at room temperature for 30 minutes before beating.
Beat egg whites until just glossy with tall peaks.
Did you ever imagine gluten-free could taste so good?! Leave me a comment and let me know what you filled your meringue pie crust with.
Did you like this recipe? You might also enjoy these gluten-free meringue recipes: