A Slice of Humble Pie with No Fuss Crust

Summer? Is that you? It seems like every few weeks I think we are finally taking a turn towards warmer weather, and then it goes back to rainy and gloomy.  But I think we are finally getting that warm weather.  And I am not sure why, but summer means pie.  A week ago up in Maine, my friend had some lemon meringue pie and since then I have had a craving for it.  I finally decided to give into my craving and make it.  I have made it once before and lets just say, it didn’t go to well.  But this time, this time I have conquered! I will admit this is a recipe that is relatively hard but it is definitely worth the time and attention. Give yourself a few hours of patience, put on your favorite playlist, and get ready to make a delicious treat!


For the filling

  • 6 Tbs corn starch
  • 5 large egg yolks
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup lemon juice (fresh is best)
  • 2 tablespoons lemon zest
  • 1 teaspoon orange zest
  • 2 Tbsp butter

For the meringue

  • 1 Tbsp corn starch
  • 1/3 cup cold water
  • 1/4 teaspoon cream of tartar (or 1 teaspoon white vinegar)
  • 1/2 cup sugar
  • 5 egg whites
  • 1/2 teaspoon vanilla extract

For the crust

  • 3 graham crackers
  • 1/2 cup oats
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut oil (or butter)

How to:

  1. Begin by making the pie crust.  In a food processor blend the graham crackers, oats, flour, and cinnamon together until the mixture is a course powder (~ a minute) Add in the oil and pulse for another few seconds to incorporate.
  2. Spray a pie plate with nonstick spray and pour in the crumb.  Press down firmly and move the crumb so it reaches all of the edges of the pie plate.
  3. Bake at 375 for 10 minutes until golden and set aside. Drop your oven temp to 325.
  4. For the filling, in a sauce pan combine the cornstarch, water, salt, and sugar. Bring to a boil then reduce to medium heat.  Whisking continuously, let simmer for another minute and the mixture should thicken, once it has, remove from heat.
  5. Beat your egg yolks, and spoon 1 tablespoon of the corn starch mixture to the eggs to temper them.  Once you have used 1/2 of the cornstarch, add the yolks back to cornstarch in the pan and put it back on the stove.  Letting it cook for another minute or two on low heat.
  6. Remove from heat and add in the zest, lemon juice, and butter. Stirring with a rubber spatula to incorporate. Set aside
  7. In a small sauce pan add 1 Tbsp cornstarch and 1/3 cup water.  Bring to a small boil and it will start to thicken, once thick remove from heat.
  8. In a bowl add your egg whites, vanilla, and vinegar (if using cream of tartar mix in with the sugar). Begin to beat on low speed until the mixture is frothy.
  9. Increase speed to medium and once frothy begin to add in the sugar slowly.  Once soft white peaks form, start adding in the water cornstarch mixture spoonful at a time until stiff peaks form.  You can increase to high speed but do not over mix.  (side note, mine never formed “stiff” peaks, but it turned out totally fine)
  10. Now add in your filling to the pie crust and spread evenly.  Then starting with the outer circle add your meringue on top, making sure to get to the edges of the pie.  Once the outer ring is complete, fill in the middle.
  11. Place in the oven and cook for 20 -25 minutes until the meringue is lightly golden brown.
  12. LET COOL COMPLETELY!! like not slightly cooled, all the way to room temperature and maybe a few minutes in the fridge before you slice into it, or your filling will be runny.  I made this mistake because I was impatient, don’t let it happen to you!
  13. Eat and enjoy!

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