S9 E3 - Pies & Flip-Flops

Midwest Made? I made what she calls Angel Pie, and it's basically a reverse lemon meringue pie.

So there's no crust, and the meringue is the crust.

That's really cool.

Yes, and it was perfect because I needed a gluten-free dessert, and it's like naturally gluten-free.

What was it like having the meringue

as

the pie crust? It was great.

Delicious.

Did it feel sturdy? No, it was a little hard to get out.

Like all the slices squished together when you took them out of the pan.

But one thing I liked about it is that you could, because you had the meringue on the bottom, you could then have whipped cream on top.

So you'd have both.

And whipped cream, which is like a question we asked, I think, in our recent pop quiz episode with Martin.

And He had to choose, but this pilot, you have both.

That's

good.

Best of both worlds.

And it was really pretty, I think.

And the only thing I would say is you need twice as much filling.

Like, thankfully, I had lemon curd, so I added it to the filling.

But the filling was like very shallow when I first added it.

Yeah, when you sent me the picture, I thought it was mango because it was

such a rich color.

Yeah, it was very bright.

I think mango would be delicious.