Crisp Meringue Pie Shell or Topping (White, Cocoa and Bitter Chocolate-Speckled)

This meringue made up nicely. The piping into the pan went smoothly. I had only two holes that needed a little extra meringue. I had meringue leftover and was unsure as to whether I should have had a thicker crust. I am sure that with practice it would look a lot nicer. It was very crisp after baking for the specified time. When I went to serve the pie (Lemon Angel Chiffon) the next day, it was a bit of a shock. The pie looked the same as it did the day before (fabulous), but it had become very fluid inside and the meringue had turned into a thin sticky mess. I also had trouble with cutting and removing even the upper portions of the meringue crust without their shattering. I would like to try it again however.

Light crispy meringue - this well written recipe was easy to follow. I followed Rose's advice and used a pastry bag to pipe a spiral of meringue in a pie shell. I had a bit of trouble with air pockets, but largely smoothed them out with a spatula. Two hours of baking at 200Ëš, and its done.

I like this option for a fat-free crust. However, I had a lot of trouble serving the pie, as the crust didn't release easily from the pie pan. I did grease the pan with a bit of canola oil, but clearly that was not sufficient. I guess make sure you apply plenty of oil - or is there a secret I do not know about??