Pie Meringue

This is my mom's pie meringue recipe. Use for coconut cream, banana cream, chocolate cream, or even lemon meringue pie. Egg whites that are room temperature will be fluffier!


  • 3 egg whites
  • 1/2 tsp vanilla
  • 1/4 tsp cream of tartar
  • 6 Tbsp sugar


  1. In a small mixer bowl beat the egg whites, vanilla, and cream of tartar at medium speed on electric mixer about 1 minute or until soft peaks form.
  2. Gradually add the sugar, and 1 Tbsp at a time, beating at high speed of electric mixer about 4 minutes more or until mixture forms stiff, glossy peaks and sugar is dissolved.
  3. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in the individual pie recipe.

Note: While the 3 egg white recipe makes an adequate amount of meringue, you can use the extra egg white from a 4 egg yolk pie for a more generous meringue. Follow the directions above, except use 1 tsp vanilla, 1/2 tsp. cream of tartar, and 1/2 cup of sugar, and it may be necessary to beat the mixture longer.

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