THis is exactly like we have been making in our family for generations~~I used to make this at a complex where I cooked profesionally...always a lovely surprize..people love it :)
So long since I have had this pie or even heard of it. This is a great recipe and, like another reviewer mentioned, prefer it with a regular pie crust. When whipping egg white adding a pinch of cream of tartar keeps them from weeping. I do this with lemon meringue pies and it works.
Delicious and beautiful! I think I would make this with a regular pie crust next time because it was a bit sweeter than I'd like but overall it turned out lovely. I did use a different meringue that's no bake - it had more sugar in it than this recipe so that's probably the difference.
Great recipe, thankyou. I'm Aussie but I make this for my Ukranian-Canadian stepfather - he loves it. Its his birthday today and he likes this as a birthday cake lol so I'm checking out recipes to see if I can improve on the one I have currently.
I usually leave the sugar out of the crust. Us Aussies don't add excess sugar to crumb crusts with sweet baking as a rule. I also use a good pinch of cream of tartar in the egg whites to stop weeping. I wish I could find a recipe for a firmer custard - this pie never cuts cleanly. Still, its very popular in my house. I can't get Aussie's to enjoy it, its a bit too different for our tastes, but I like it.
The custard was awesome but never never put a merangue under a broiler.....it will cook too quickly and burn the tips then come out all shriveled when it cools.
Terrible - meringue started on fire.. after 1 minute.. then after removing and baking meringue (nicely browned) custard did not set. So. Flapper soup. Pass.
THIS TURNED OUT AWFUL THE MERINGUE BURNT TO A CHRISP AND THE FILLING DID NOT THICKEN!!!
I think this recipe assumes a pretty advanced baker is doing this and doesn't explain some tips/tricks that would've helped. My filling did not set well and my meringue burnt (other reviewers appear to report the same). When I spoke to people who have made pies like this they had some advice that would've helped like letting it set in the fridge pipe the meringue so it goes on more evenly etc etc
If I made it again I would add more egg whites to the merangue.