Author Notes: My family really likes cream pies with good meringue topping. After years of cooking, I came across a secret to keep the meringue soft. This was in an old Saddle Mountain Church Cookbook in Alleghany County, NC. I have been using this and it really helps to keep the meringue from getting tough. —LelaFaye
Makes: topping for one pie
tablespoons white sugar
teaspoon xeam of tartar
- Mix cornstarch and water to blend and cook (I do this in the microwave) until very thick and cool completely.
- Beat room temperature egg whites with cream of tartar until foamy and start adding sugar gradually to solf peaks. Beat in cold cornstarch/water mixture and continue to beat to soft peaks - but not dry. Spoon onto pie and bake at 350 degrees for 15 minutes or until lightly browned.