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Meringue pie crusts in Wall Street Journal


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Meringue pie crusts in Wall Street Journal

danna | May 4, 2011 06:29 AM

Has anyone tried this? The article suggested making a pie-crust shaped meringue to use instead of pastry crust. They showed lemon and choc pie as examples.

I was thinking of making a chocolate pie w/ the meringue crust, but wondered how it might turn out - does the crust get soggy? if so, after how long? does the whole thing taste too sugary?

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