assignmentPREPARATION
Preheat oven to 325°.
Cook for 20 seconds once boiling. Set aside and allow mixture to cool.
Beat together 5 whole egg whites, 1 tsp. vanilla and ¼ tsp. cream of tartar until soft peaks form.
While beating, add ½ C sugar until stiff peaks form and mixture is glossy. Slowly mix in 1 heaping T at a time of the cooked cornstarch mixture on low speed until well incorporated.
Cover pie filling with meringue and make sure to anchor meringue into the edge of pie crust to prevent shrinking. Use the back of a spoon to form peaks all across the meringue.
Bake in a 325° preheated oven for 18-25 minutes until lightly brown on top.
6. For pumpkin pie, place a layer of marshmallows on the bottom. While pie is baking, they will rise to the top & form a great topping. The air in the marshmallow is expanded by the heat.