Mile High Meringue

It has been a long road. I used to think making pie dough was as easy as ever. The first time I tried, it was a cinch. My dough never stuck to the counter, it folded beautifully, never cracked. And then my beginner's luck ran out. Slowly, my enthusiasm for making pies petered out (despite the fact that pie is my and Paul's favorite dessert).
However! I recently sucked up my pride and began searching for a remedy. Now I will never curse at my pie crust ever again (I hope). This video that I found on King Arthur Flour's website showed me some tricks that make pie crust incredibly easier (and loads more successful). I can't believe how happy it made me to be able to successfully transfer my pie crust to the plate and then flute it. Mmmmm.
After baking said pie crust, I loaded it with coconut cream filling, then piled on a mountain of meringue. Secretly I am not a huge fan of meringue, but it is most definitely edible (and vaguely enjoyable), and it looks so very pretty after it has been baked. It's glossy peaks tipped with a golden brown. Ah.

 

Something about making a meringue pie just makes me all warm and fuzzy inside, like I have officially been initiated into American housewiffery. I'm enjoying it while it lasts...only 1 month left.