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. The master recipe for this pie was developed to use C&H golden brown sugar, but if you can’t get C&H in your area, this alternate version (which uses more egg whites and some granulated sugar, and raises the temperature of the sugar syrup) works well with Domino brand brown sugar. The Domino meringue is more a cousin to the C&H version than a twin. It tends to weep sooner, so if you’re using Domino, plan to serve the pie within a few hours of making it.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
A stand mixer is a MUST to get the meringue to come together - takes forever to beat! Also, rely on browning the meringue in the oven; torch method yields a liquid ooze under the browned, lovely peaks. Custard was good and set well. Will try again, with these modifications in mind. Does not store well, as the recipe says.
I didn't beat the meringue quite long enough, but no matter, everyone loved it!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?