This Meringue Technique Will Take Your Holiday Pie to the Next Level

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Say hello to the Queen of the dessert table.

There’s nothing we love more on a pie than a pile of toasty meringue. This light delicacy is the perfect complement to all flavors of pie—from bright lemon to rich pumpkin. Plus, meringue’s airy texture pairs well with creamy custard fillings—it’s a match made in dessert heaven! Today, we’re going to show you how to use a piping bag to take your meringue-topped pie to the next level.

Why use this decorating technique?

Typically, meringue is just scooped on top of a pie and swirled around with a spoon, creating defined peaks. But today, we’re going to show you how to improve your technique. It’s not much more difficult than the standard method, but it does yield a show-stopping pie. (Seriously, your niece is going to ‘gram this thing.)

What supplies do I need?

In addition to a prepared custard pie and meringue, you’ll need a piping bag fitted with a closed star tip. (Find everything you need in this decorating kit.) If you’ve never used a piping bag before, check out our top tips before getting started.

How to Pipe Meringue Onto a Pie

We tried this technique on our Sweet Potato Coconut Pie with Marshmallow Meringue that comes to us from Simone Bazos of Baltimore, Maryland.

Step 1: Make the meringue

Start by making your meringue. Any recipe will work for this technique, just be sure to follow our pro tips. We chose a marshmallow meringue.

Sweet Potato Coconut Pie with Marshmallow Meringue; How ToTaste of Home

Step 2: Pipe it on

Once your meringue has reached the stiff, glossy peaks stage, load it into your piping bag. Start piping in circles, building the meringue up as you go. Once you’ve reached the desired height, flick your wrist and pull the bag straight up, creating a peaked tip for your meringue mountain.

Sweet Potato Coconut Pie with Marshmallow Meringue; How ToTaste of Home

Step 3: Get toasty!

Finish the meringue with a hand-held blow torch. Hold the torch a few inches away from the meringue, rotating the pie as you go. You’re looking for a nice, golden brown color.

Editor’s Tip: Don’t own a blow torch? You can finish off this beauty under the broiler. Place the pie 4-6 inches from the heat and broil for 1-2 minutes, or until brown.

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Katie Bandurski
Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.