We love a good pie at the Smith House and I usually serve up a slice with a dollop of whipped topping or a scoop of ice cream. But sometimes I like to bake the topping right on top of the pie itself.
Here’s a recipe for a great pie topping that’s piled high with sweet flavor and creates a beautiful dessert.
Marshmallow Meringue Recipe
For years, I’ve created a basic meringue for many of my fruit pies and other desserts.
I like the fluffy texture a meringue creates and how it sets so that it stays on top of the pie where it belongs. Other whipped toppings when warmed a bit will, too easily, slide right off the plate.
This fluffy sweet meringue takes your topping to a whole new level.
The marshmallow pretty much doubles your meringue while still keeping a firm enough consistency to easily pile high for a decorative top.
It is super sweet and thicker than your basic meringue, so use it as a topping on a spicier or tangier filling to complement the sugary sweet.
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- 3 egg whites
- 1/4 cup sugar
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 1 jar marshmallow creme (7 ounces)
- Preheat oven to 400 degrees.
- Beat egg whites, vanilla and salt until foamy.
- Gradually add the sugar a little at a time until peaks begin to form.
- Gradually beat in the marshmallow creme.
- Spread over the pie filling.
- Bake for 5 to 7 minutes until lightly browned.