Cherry Meringue Pie

YIELD: 1 pie




  • Preheat oven to 275ºF.
  • Cut a brown paper bag or parchment paper to fit a round pizza pan.
  • Place a serving plate on the round-cut paper and draw a circle with a pencil.
  • Separate the egg whites from the yolks.
  • Crack the egg over a separate bowl.
  • There must not be any yolk in the whites or it will not whip correctly.
  • By using a separate bowl, you guard against having to toss the whole thing if you have an accident with a yolk.
  • Save the yolk for another use.
  • Place whites and cream of tartar in mixing bowl and beat with a mixer on high speed until frothy.
  • Very gradually, add the sugar in a small stream and beat until the meringue forms and holds stiff peaks.
  • Pour onto the middle of the brown paper and with a knife or rubber spatula, shape into a resemblance of a pie pan, pushing meringue up at the edges to form sides.
  • Leave a 1-inch border around the edge of the paper, The meringue will expand slightly and you want to ensure it will fit on your serving plate.
  • Bake in the middle of the oven for 1 and 1/2 hours.
  • It should be crispy and browned.
  • Turn off oven, open door a notch, and let sit in oven another hour.
  • Remove from oven and let cool completely before filling.
  • Mix the first three ingredients with mixer and then stir in marshmallows.
  • Fold in the whipping topping.
  • Place a doily on the serving platter.
  • Gently lift meringue from paper and place on serving dish.
  • If you have trouble separating the meringue from the paper, place it into a hot oven again for just a minute or two.
  • It should lift off of the paper easily.
  • Spoon the cream mixture into the shell and spread evenly, pushing a little up the sides.
  • Pour berry filling on top.
  • Cover with plastic wrap and refrigerate until serving time.
  • Variation You can use any flavor of pie filling for this recipe.
  • Cover half the pie with blueberries and use cherry on the other to make a great 4th of July dessert.