Kittencal's No More Watery Meringue

READY IN: 10hrs
YIELD: 1 pie




  • In a saucepan, blend the cornstarch with the water.
  • Add the boiling water, and cook, stirring until clear and thickened.
  • Let stand until COMPLETELY COLD ( I just put it in the fridge for an hour to speed up the cooling process, but by all means it can sit out at room temperature too).
  • With an electric mixer, at high speed, beat the egg whites until foamy.
  • Gradually add in the sugar; beat until stiff, but not dry.
  • Turn the mixer to low speed; add in the salt and vanilla.
  • Gradually beat in the cold cornstarch mixture.
  • Turn the mixer onto high again; beat well.
  • Spread the meringue over cooled pie filling sealing the meringue to the pie crust.
  • Bake at 350 degrees for 10 minutes, or until the meringue is lightly browned.