For some reason few people make meringue and custard pies anymore. Of course the most popular of these would be the infamous Lemon Meringue pie. Everyone knows it’s sweet and incredibly tasty but not many make it. We’re not talking about one of those store bought pies. Making a meringue pie from scratch is so much easier than you might think!
Meringue pies are favored for their dramatic, cloud-like topping and sweet-tart fillings, with lemon meringue pie being the most iconic. The meringue adds a light, airy contrast to rich custards or curds, and can be styled in soft swirls or crisp peaks depending on preparation. If you think making a meringue pie is difficult, read one of the recipes see how easy it really is.
Tips for Perfect Meringue Pies
- Stabilize the meringue: Add cornstarch to stabilize meringue.
- Anchor the meringue to the crust: Spread to edges to prevent shrinking.
- Bake until golden: Creates a crisp exterior and soft interior.
- Use fresh eggs: They offer better volume and stability.
Custard pie is baked and defined by its creamy filling made from eggs, milk or cream, and sugar. The mixture is poured into a pie shell and baked until it sets. Custard pies differ from cream pies because the filling bakes inside the crust. Cream pies are assembled outside the crust then poured in.
Common Custard Pies
- Pumpkin Pie – pumpkin purée is blended into the custard.
- Chess Pies – buttermilk, lemon, or vinegar make up the custard bases.
- Chocolate Custard Pie – cocoa or melted chocolate is added into the custard.
- Coconut Custard Pie – coconut is baked into the custard.
