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Reply to "New Thanksgiving recipes hits and misses"
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[quote=Anonymous][quote=Anonymous]Also made my first successful meringue pie (lemon). I learned this year that you really want the underlying pie to be hot when you put meringue on so that it immediately starts cooking (my meringues have always weeped and were probably undercooked). [/quote] You can also do a Swiss meringue, which is more stable (and cooked without being baked). It's not a whole lot more difficult than making a regular meringue. I'm considering making a butterscotch pie, but using (fresh) whipped cream as topping instead of meringue. Meringue is so sweet, and butterscotch pie is also so sweet, so maybe a very lightly sweetened whipped cream would make a better topping.[/quote]
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