I’ve been dreaming of meringue.

It’s airy, fluffy, and just the perfect bit of crunch.

You know how important texture and consistency is to my palate.

But, savory is important too.

I’d read about creating a sweet meringue pie crust for the oh so indulgent desserts.

But I wanted something savory…

So, I created a magical pie crust – a savory meringue pie crust.

And, I filled it with a slight variation on my famous Savory Veggie Mish Mash.

It was absolutely wonderful.

Savory Veggie Meringue Pie

2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. sea salt

1/2 head cauliflower
1 Tbs. coconut oil
2 tsp. fresh lemon juice
1 large glob Dijon mustard
1 Tbs. fresh thyme
plenty of sea salt
1/2 tsp. ground nutmeg
**Sprinkle of Vietnamese cinnamon (optional)

Preheat oven to 300 degrees. In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Continue to beat a little more until glossy, stiff peaks form. Spread mixture into a 9 inch pie plate to form a shell, or divide between two mini pie plates.
Bake for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool. The longer the meringue cools, the crispier it will become.

Meanwhile, bring a medium pot of water to a boil, adding veggies to a steam basket.  Steam the veggies until soft.  Transfer to food processor with coconut oil, a good size glob of Dijon, great salt and nutmeg.  Whir until smooth.
**For a spicier version, sprinkle with the intricate flavors of Vietnamese cinnamon.  You’ll be pleasantly surprised.

While the veggie mash is still warm, fill the cooled crispy meringue crisp with the savory deliciousness. Sprinkle with fresh herbs before serving for a dash of colors and an extra splash of flavor.