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Two-tty Fruitty-Flavoured Meringue Pie is too Yummy for my Tummy...!

Pie Filling:

1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch ¼ teaspoon salt 1 ½ cups water 1 watermelon, juice only (no pulp) ) or alternatively, use 6 mangoes (pulp only) +

1 doz. strawberries (large), pulped ) the juice of two lemons (juice) + zest (using a file or scraper) 2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) pie crust, baked

Meringue: 4 egg whites 1/2 cup white sugar


Instructions:

Prepare the watermelon and strawberry compote by using the expressed juice of one regular watermelon without pulp and through cheesecloth while pulping the strawberries and depositing both into a large saucepan and dissolving the white sugar. Or take 6 mangoes and peel then scrape the pulp to a large mixing bowl, then zest with a scraper or file the lemon peel into the mixing bowl and slice then squeeze the juice without seeds into the bowl. In each case, bring the volume to a balance with water to a total of 1 1/2 c. liquids. Stir to boil slightly thickened and continue to simmer by lowering the heat and adding slowly the corn starch and then the flour until it cooks to thickness. Add the beaten egg yolks (separated), the salt and the butter. Mix thoroughly for the filling.


Take the pre-made (store-bought) pie crust (thawed out) in its foil pie plate and fill the pastry shell to full or brimming.

Finally, take egg whites (separated previously) and beat to a firmness with added white sugar in a large glass

mixing bowl and then top artfully the raw meringue using a rubber scraper and even out the thickness in

"waves" around the center, outward.


Bake at 165 deg C for 10 minutes until slightly browned on the crest of the meringue pie.


Make serving by fashioning 8 slices by cutting through the crust with a wetted knife and enjoy the watermelon-strawberry or mango-lemon meringue dessert pie.

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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