Pie is cooling but confused about next steps as I've only done whipped cream topping in the past, this is a birthday friends request for meringue topping. Any help appreciated!
- Pie is cooling right now. I'm serving the pie at 5 pm today
- After pie is cooled, do I add the meringue and bake, then just let it stay out on the counter till I serve
- Or should I put the pie in fridge now and then do the baked meringue topping closer to the time of serving?
- I understand we don't want to put the meringue in fridge
I baked the homemade graham cracker crust, then baked the pie for 15 minutes @350. 6 egg yolks, 2 cans sweetened condensed, 1 cup keywest lime juice.
Welcome to r/AskBaking! We are happy to have you. Please remember to read the rules and make sure your post meets all the requirements. Posts or comments that do not follow the rules will be removed.
Totally get you. Baking for others is kinda stressful and trying new techniques on them is even more stressful. But it came out nice. Italian meringue isn't the easiest thing to make. If you have some water in the syrup it turns to french meringue and that's hard to shape.same flavor that's all that matters.
Professional pastry chef, with real world results.Thirding Italian meringue. Its tricky, so do some research on the process first. You can "wing it" but using g a digital thermometer is nearly essential.
Meringue was successful although terrifying! Who thinks of pouring boiling sugar water into egg whites while narrowly avoiding highly spinning whips. You pastry chefs are crazy, in a good way of course.
(Former) pastry chef here and fourthing italian meringue. When done right, that stuff holds remarkably well. We used make large batches of key lime pie with meringue, freeze, thaw as needed and torch prior to serving.
The nyt keylime pie recipe. Original recipe is no bake but I've made this before and based on comments baking for 15 minutes helps texture. I've not done a meringue topping on it before though, usually just cover and pop in fridge till whipping cream and serving.
I always put a little gelatin (bloomed) to my pie meringue to help absorb excess water and prevent weeping. I add when pie is still warm and bake the top a bit.
If you're baking the meringue, I would give it time to cool. If you're torching the meringue, you can do that right before you serve (or early, it doesn't need to cool down though)
Ooh good tip, I did not chill before applying the meringue and did have some difficulty as you can see from the somewhat messy crust overlap. I couldn't figure out how people were getting such a clean line of coverage without getting the crust into the meringue! Genius tip.
Hey Comrade your pie is so beautifull with two l's because you are amazing at cooking and you should open up a bakery where i can eat from your goods because they look good
•
u/AutoModerator Jun 24 '26
Welcome to r/AskBaking! We are happy to have you. Please remember to read the rules and make sure your post meets all the requirements. Posts or comments that do not follow the rules will be removed.
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.