It specifically says NOT to use the broiler, I just want to be sure not to overbake the filling by putting the pie in for a second time with the meringue.
hardlikearmour is a trusted home cook.
I think w/o a blow torch your safest bet at not overcooking the pie is to let the oven cool quite a bit, then use the broiler (despite what the recipe says). That way the heat is coming from above, where the pie has a layer of insulation.
Meg is a trusted home cook.
As the Bronxbaker's mom, I can say this was great advice. It was a Sweet Potato Meringue Pie with Gingersnap Crust from the book Baked Occasions.
I do have to add that a baby blowtorch is on my Xmas list!
Please enter a valid email address.
Well played. You deserve a cookie.
You're about to outsmart the week ahead
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)