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.
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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!
The big-batch dinner we'll be making all season long.
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