Meringue for Pie


Start with a flaky pie crust, spoon in a creamy filling, and top with fluffy meringue peaks using our meringue recipe.

Meringue for Pie
Photo: Edwin Fotheringham
Prep Time:
15 mins
Stand Time:
30 mins
Total Time:
45 mins
1 top 9-inch pie

We recommend trying this Italian meringue to top coconut, lemon, banana, chocolate, or your favorite pie recipe. It's endlessly versatile and can be used to create a showstopping pie. Use our five egg meringue recipe in the variation instructions for a sweeter, showier topping.

To make homemade meringue for pies, it's important to let the eggs come to room temperature for 30 minutes. This will help ensure your meringue is light and fluffy. Adding a mix of cornstarch and water adds body to the meringues and allows you to pile them high on your pie. Once baked, ensure the meringue topping reaches 160 degrees F internally.

This classic meringue pie topping recipe is best made just before baking. Spread the topping all the way to the edges of the hot pie filling to help prevent the meringue from shrinking in the oven. It's important that the pie filling is hot because it will help prevent weeping (moisture between the meringue and the filling). Let your pie cool for at least one hour before serving. If you'd prefer the pie chilled, you can place the baked meringue pie in the fridge for at least six hours before serving.


  • 4 egg whites

  • ½ cup water

  • 2 teaspoon cornstarch

  • 1 teaspoon vanilla

  • ½ teaspoon cream of tartar

  • ½ cup sugar


  1. In a large mixing bowl, allow the egg whites to stand at room temperature 30 minutes.

  2. In a 1-cup liquid measuring cup, whisk to combine the water and cornstarch until fully mixed. Microwave for 45 to 60 seconds or until boiling, stirring once.

  3. Add vanilla and cream of tartar to the egg whites. Beat with an electric mixer on medium 1 minute or until soft peaks form (tips curl).

  4. Gradually add sugar, 1 tablespoon at a time, beating on high.

  5. Gradually beat in the warm cornstarch mixture until stiff, glossy peaks form (tips stand straight).

  6. Immediately spread meringue over hot pie filling (swirling to make peaks, if desired), carefully sealing to edge of pastry to prevent shrinkage.

  7. Bake as directed in recipes. Your meringue recipe is safe to eat once it's reached 160 degrees F. To test, insert an instant-read thermometer into the center of the meringue, holding the thermometer at an angle. Let the pie stand for one hour before slicing.

Test Kitchen Tip: To make a five-egg white meringue, prepare as directed, except use 5 egg whites and 1 cup sugar. In Step 2, beat for about 6 minutes or until stiff peaks form. Continue as directed in Step 3.

Per serving: 109 cal., 0 g total fat, 0 mg chol., 34 mg sodium, 26 g carbo., 0 g fiber, 2 g pro.

Nutrition Facts (per serving)

59 Calories
13g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 59
% Daily Value *
Sodium 28mg 1%
Total Carbohydrate 13g 5%
Total Sugars 13g
Protein 2g
Potassium 59mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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