Servings: ten to twelve.
Due to varying levels of moisture, molasses and invert sugar, different brands of brown sugar will behave differently in this meringue. This recipe was developed to use C&H golden brown sugar, which yields the best results. If you can’t find the C&H brand, we also have a modified version of the recipe that uses Domino brand brown sugar.
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Make Ahead Tips
You can make the pie filling up to two days before serving, but it’s best to make the meringue the day the pie is served.
I have been making this recipe for Many years. I bought the magazine 15 or more years ago because it was on the cover. I have never had trouble with the meringue. It is very tasty and really a show stopper with that meringue so tall. love this recipe.
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