Wishing Momoe would make this for me! ~~dru~~
This pie is an old recipe that I have had since I was a kid in the 1950’s. The pie crust must have it’s roots in Australia’s desert, pavlova. This pie was originally in the 1952 Betty Crocker Cookbook. This recipe is different because it is made in a pie pan with a circle of parchment paper in the pan. Also this recipe calls for crushed saltine crackers and nuts that is folded into the meringue to give it a wonderful texture. I also added a few videos to watch on how to make meringue.
This is a low cost desert to make and can be adjusted with less sugar and salt free crackers. I loved this pie as a kid. Some cooks are afraid to make meringue, but it is not hard. You just have to remember that your bowl and beaters are real clean before you us the mixer…
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saywhatumean2say 
Archived. The recipe doesn’t look intimidating at all. Thanks for sharing.
For recipes and ideas that really don’t seem to be aimed at the “chef” in some, I seriously suggest following Trkingmomoe’s Blog. Of course I still want you to read my “stuff” renxkyoko (and thank you for doing so) but Momoe, as I call her, speaks “regular cook” and vastly different ideas. ~~dru~~
LOL….I am sure she will keep reading you.
You need to make this with just 3 tablespoons of sugar in the meringue and unsweetened whipped cream. The meringue won’t be as fluffy but it won’t put you in a diabetic coma either. I was 10 years old the first time I made it. Anyone can do it.
You vastly overrate my abilities and my kitchen utensils but THANX. I’m virtually enjoying my Sunday dessert. ~~dru~~