meringue-alicious!

Comments

8 responses to “meringue-alicious!”

1. 

   January 30, 2008

   ornerie

   what is it with dads and lemon meringue pie? its my dads fave too (or at least I thought so when I was a kid and made him one :))
2. 

   January 30, 2008

   ornerie

   what is it with dads and lemon meringue pie? its my dads fave too (or at least I thought so when I was a kid and made him one :))
3. 

   January 30, 2008

   tvini

   Ah, but this is a coconut cream pie. The little bits of stuff on the meringue are coconut flakes.
4. 

   January 30, 2008

   tvini

   Ah, but this is a coconut cream pie. The little bits of stuff on the meringue are coconut flakes.
5. 

   January 30, 2008

   yarntrollop

   wow. that’s a gorgeous pie. i am in awe of the baking skills, since i have none.
6. 

   January 30, 2008

   yarntrollop

   wow. that’s a gorgeous pie. i am in awe of the baking skills, since i have none.
7. 

   January 30, 2008

   tvini

   Thanks! I normally get these done without much difficulty, but this time was different. I actually had to make this pie twice – the first time, I burned the filling on the bottom. The second time, I also burned the filling on the bottom, but to a lesser degree. Since I was out of milk and couldn’t make it a third time, I just tried not to stir the burned part up too much.

   Also, I tried to save time and use a frozen pie crust instead of making one from scratch. Apparently you can’t bake the frozen ones blind (with aluminum foil covered with dried beans) or the aluminum foil will stick to the pie crust and rip it to shreds. Good thing it was a two pack.

   I used the kitchen-aid for the first time ever in making the meringue, which I didn’t have cream of tartar for. Where the heck did the cream of tartar go? I was sure we had some! Anyway, the kitchen-aid did a great job.

   At times like this, I have to quote my mother, who frequently made delicious but aesthetically challenged meals: “It’ll taste the same. I sampled the filling and the meringue separately, and it does taste pretty darned good!
8. 

   January 30, 2008

   tvini

   Thanks! I normally get these done without much difficulty, but this time was different. I actually had to make this pie twice – the first time, I burned the filling on the bottom. The second time, I also burned the filling on the bottom, but to a lesser degree. Since I was out of milk and couldn’t make it a third time, I just tried not to stir the burned part up too much.

   Also, I tried to save time and use a frozen pie crust instead of making one from scratch. Apparently you can’t bake the frozen ones blind (with aluminum foil covered with dried beans) or the aluminum foil will stick to the pie crust and rip it to shreds. Good thing it was a two pack.

   I used the kitchen-aid for the first time ever in making the meringue, which I didn’t have cream of tartar for. Where the heck did the cream of tartar go? I was sure we had some! Anyway, the kitchen-aid did a great job.

   At times like this, I have to quote my mother, who frequently made delicious but aesthetically challenged meals: “It’ll taste the same. I sampled the filling and the meringue separately, and it does taste pretty darned good!