Meringue Pie Crust is the best gluten free pie crust recipe that is crispy, chewy and perfectly brown without being dry or crumbly at all!
Course Dessert
Cuisine French
Prep Time 30 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours30 minutesminutes
Servings 8servings
Calories 60kcal
Author Tristin Rieken
Ingredients
1tablespooncornstarchplus a little extra for dusting pie plate
½cupsugar
3largeegg whites
1pinchcream of tartar
½teaspoonvanilla extract
Instructions
Preheat oven to 275 degrees fahrenheit.
Grease a pie plate and dust well with cornstarch, using a pastry brush to distribute evenly.
Combine sugar and 1 tablespoon cornstarch in bowl.
1 tablespoon cornstarch, ½ cup sugar
Using a handheld or stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on low speed until foamy, about 1 minute. Increase speed to medium high and whip to soft, billowy mounds, about 1 to 3 minutes. Room temperature egg whites whip better than cold egg whites.
3 large egg whites, 1 pinch cream of tartar
Gradually add sugar mixture and whip until glossy, stiff peaks, 3 to 5 minutes. Stiff peaks will stand straight up when you hold the whisk upright and do not flop over.
Add vanilla and whip until incorporated.
½ teaspoon vanilla extract
Spread meringue into prepared pie plate, following all the contours of the pie plate and over the edges.
Place in preheated oven and bake for 1 ½ hours.
Rotate pie plate, reduce temperature to 200 degrees fahrenheit and bake until completely dried out, about 1 hour longer.
Let cool completely, about 30 minutes.
For best results fill pie shell within 30 minutes of serving and enjoy within 3 hours.