1 1/2 ts Plain gelatin
1 tb Cornstarch
2 tb Cold water
1/2 c Sugar
3 Egg whites
1/4 ts Cream of tartar
1 ts Vanilla
1.Prepare a pre-meringue by mixing gelatin, cornstarch, and cold
water in small saucepan. Stir until lumps are dissolved. Add boiling
water. Bring mixture to boil and cook 1 minute, stirring constantly.
Remove from heat and stir in sugar. Pour mixture into small bowl and
refrigerate exactly 25 minutes. 2.After 25 minutes are up, beat egg
whites and cream of tartar in medium bowl until soft peaks form. Add
pre-meringue mixture and vanilla and contiue beating until mixture is
very stiff and resembles whipped cream. 3.Fill 9-1/2 inch baked pie
crust with your favorite pie filling and top with meringue mixture,
being sure to seal in filling by touching meringue to all edges of
crust. 4.Bake at 350 degrees until meringue is lightly browned, 15 to
20 minutes. Place in refrigerator, uncovered, until cool, then cover.
(Another 9-1/2 inch pie plate makes a convenient cover.)
Yields
1 Servings