Comments on: S’mores Pie

By: Jaclyn

Jaclyn — Mon, 14 Aug 2023 03:12:23 +0000

In reply to lincoln@lincsflavours. Yes that is in Fahrenheit. Enjoy! :)

By: Charlotte Aynne

Charlotte Aynne — Sun, 13 Aug 2023 18:43:53 +0000

In reply to Jaclyn. Thank you for the reply. I was thinking small (4oz) ramekins or little tart pans.

By: Ann WS

Ann WS — Sun, 13 Aug 2023 18:10:00 +0000

To Armine comment: make sure to use wire ballon whisk attachment on mixer for the fluff topping

By: Jaclyn

Jaclyn — Sun, 13 Aug 2023 17:57:28 +0000

In reply to Charlotte Aynne. I would see if you could find the mini pie crusts that are store-bought or make individual little ramekins.

By: Peggy S

Peggy S — Mon, 07 Aug 2023 19:36:15 +0000

Make sure to use the balloon whisk attachment when whipping the meringue.

By: Charlotte Aynne

Charlotte Aynne — Fri, 04 Aug 2023 16:34:38 +0000

This looks fabulous! Wonder if it could be made into individual “pies”. If so, how would one go about doing that?

By: lincoln@lincsflavours

lincoln@lincsflavours — Fri, 04 Aug 2023 16:18:37 +0000

You say in the recipe “160 degrees”, but don’t actual state the unit of measure. Would I be right in thinking you are measuring the temperature in Fahrenheit?

Thanks!

By: Jaclyn

Jaclyn — Mon, 07 Dec 2020 03:58:32 +0000

In reply to Armine. In less humidity it works better (non-rainy day etc), older eggs work better, and brining them to room temperature can also be helpful. Also make sure to use a very clean bowl and ensure that there's not a drop of yolk.

By: Armine

Armine — Mon, 07 Dec 2020 03:50:41 +0000

The pie is perfect and definitely a crowdpleaser, but I’ve had trouble with the topping. It does not come out as stiff as I would like. First time I thought maybe the egg white mixture didn’t reach the correct temperature, but then I tried making it with the thermometer and still the the meringue did not come out good. Any secrets to whipping it right?

By: Jaclyn

Jaclyn — Tue, 17 Nov 2020 06:20:13 +0000

In reply to Annie. Yes.