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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

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Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



Entries in dessert (26)


Coconut Pie Cream Puffs

For a person who repeatedly declares that she doesn’t have a sweet tooth, the list of desserts in the index might call that into question.  It seems a mite long for one who professes to lack the requisite sugar crush.  But I liken my sweet tooth to an introvert, preferring to sit quietly and discreetly in the back row, mostly avoiding unwarranted attention.  But once noticed, there’s no denying its power to create havoc.  I’m not saying that introverts are trouble-makers, but having lived with one for 45 years, I know to always expect the unexpected. 

But I digress.  Cream puffs in any form will put my sweet tooth on high alert, but what really put me over the cream puff ledge last week was firstly the idea of a coconut pie cream puff, and then secondly, the actuality of getting to eat one.  It might just be awhile before my sweet tooth is willing to sit quietly in the back row again.

If you've never made cream puffs before, you'll be amazed at how easy they are.  There's just one part where you have to do some stirring; OK, a lot of stirring.  But I'm going to assume that we've all previously stirred something in a pan, so this most likely isn't a deal breaker.

And the creamy filling is basically a luscious pastry cream with the delicious addition of coconut milk. The recipe called for also adding shredded coconut, but I couldn't quite texturally go there, so I stirred in a bit of coconut extract (the real stuff) and it was absolutely just right.  There's also some coconut milk in the cream puff itself, so we're getting our coconut fix at every level.

Alrighty then, people, just in case you need to calm the sweet tooth beastie...here's the recipe...

Coconut Pie Cream Puffs

Click here for the printable version

Recipe adapted from Buzzfeed

These are just as advertised, people… so incredibly scrumptious.  I made a couple of changes to the recipe which I would highly recommend.  The first was to eliminate the shredded coconut and add a teaspoon of coconut extract (not flavoring) instead.  The other change I made was to simply slice the top off of the cream puff, pipe in the filling and then replace the top.  (I've noted my changes below in italics)

Makes about 18 cream puffs


5 egg yolks
2 cups half & half
1 cup coconut milk
3/4 cup sugar
1/3 cup corn starch 
1 cup sweetened coconut flakes (optional)
1 tsp vanilla extract or 1 teaspoon real coconut extract (not flavoring)

To a medium saucepan whisk together egg yolks, half and half, and coconut milk over medium/low heat. Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil. Remove from heat and mix in the shredded coconut and vanilla (I used coconut) extract. Cover with plastic wrap and chill at least two hours.

1/2 cup unsalted butter, cubed
1/2 cup coconut milk
1/2 cup water
Pinch of salt
1 cup flour
4 eggs (+1 for egg wash) 

Preheat oven to 425˚F 

To a medium saucepan add the butter, coconut milk, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour. Using a wooden spoon, mix thoroughly to incorporate the flour. 


Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes). Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly. (I mixed the eggs right into the pan off the heat.)  Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.

Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-lined baking sheet into 1 1/2- inch mounds.                              

Smooth out any peaks/ridges with a wet fingertip (this will ensure your puffs cook evenly.  Then brush the dough with egg wash and place in preheated oven. Bake for 15 minutes at 425, then without opening the oven, reduce the heat to 350 and bake for an additional 15 minutes.  (Mine were done in 10)

Remove the puffs from the oven.  Using the tip of a knife, cut a small "x" into the bottom of each puff and transfer ("x" side up" to a cooking rack.  (I didn't do this step)
Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs (I sliced off the top, piped in the filling and then replaced the top).  Sprinkle with powdered sugar and enjoy!


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Oatmeal Cinnamon 1- Minute Mug Cake


You know how sometimes life just seems effortless, and things just flow the way they're supposed to and you sort of seem wrapped in this sense of calm and certainty?  Yeah, me neither.  In fact, about the only thing I can say with certainty at the moment is that nothing seems effortless and there is definitely no flow happening here.  Just one of those days.  I think we all have them now and then and thankfully they tend to be short-lived.

But while we're all waiting for my life to settle back into some semblance of normalcy, let's eat some mug cake!  And what makes this so perfect for my life right now is that this cake takes no planning, about 1 minute to assemble, and another minute to cook.  The bad news is that you have to wait like 5 minutes for it to cool down so you can actually eat it.  

But that's 5 minutes well spent, I will tell you, because this is one very tasty little mug of goodness. We've all seen the recipes for mug cakes, mug muffins and other mug kind of stuff being cooked in the microwave and I really like the idea of this because if you think about it, there's something very personal and satisfying about your own little cake that you can make in a couple of minutes and eat all by yourself.  You know?  This is all about you!  Of course you can make several and share them, but that's entirely optional and dependent on the flow of your life at the moment.  I just made one.

The idea for this particular mug cake came from a recipe I came across on the Kitchn website for an aptly named oatmeal mug cake.  It was OK, but both the Husband and I thought it needed something so I went to work and added applesauce, raisins and a sprinkling of brown sugar on the top.  The applesauce gave it some much needed moisture, a hint of apple-ness, and it also gave the cinnamon a true purpose in life.  The brown sugar gave it sort of a caramel topping and the raisins were just because I love them, but you could leave them out.

Mug cakes are lovely little things but they're also a little weird.  You have to cook them in a mug that's big enough to hold in the cake as it cooks because it will really inflate.  But then as it cools, it deflates quite a bit so that the final cake sort of looks lost in the mug.  This is only a perceptual problem, because as soon as you taste it, you won't care how lost it might be.  You will find it and eat it all.  It's that good. 

For the photo up top, I doubled the recipe in a slightly larger mug so you could see the top of the cake   Here's what your actual mug cake will look like... 

Not terribly photogenic, but still super scrumptious.

Possible applications for an oatmeal cinnamon mug cake would be a quick breakfast, a wonderful afternoon snack with your cup of tea, or a nice, light dessert in the evening.  And how about mixing up the batter in the morning and taking it to work with you.  Pretty nice idea to have a fresh little cake for your coffee break, huh?

This concludes my mug cake dissertation and I will now return to the wacky world that is my life at the moment.  I totally expect that things will begin to flow effortlessly once again, and if they don't, I can't tell you how happy I am to have an oatmeal cinnamon mug cake at the ready.  Here's the recipe...

P.S.  Life has tilted back to its familiar orbit and calm and order have been restored.  I would like to thank the oatmeal cinnamon mug cake for its steadfast support and encouragement.  Now, here's the recipe....

Oatmeal Cinnamon 1- Minute Mug Cake

Click here for a printable recipe

Makes 1 mug cake 

Adapted from The Kitchn

So the whole deal with mug cakes, muffins and the like is that your microwave is going to cook very differently from mine, so there’s a bit of variation to deal with.  That being said, after you make the first one, you’ll get the hang of how long to cook yours.  Remember that it will sort of keep cooking a little after you take it out of the oven, so don’t overcook it.  If yours seems dried or overly cake-y, it got overcooked.  It should be moist and scrumptious!  Enjoy!

3 tablespoons milk
1 tablespoon olive oil
2 tablespoons chunky applesauce
1 tablespoon sugar
3 tablespoons flour
1 1/2 tablespoons rolled oats
some raisins
1 tablespoon finely chopped pecans, plus more to garnish
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
Pinch nutmeg
1 tablespoon brown sugar for topping

In a 12-ounce mug, whisk together the milk, olive oil, applesauce and sugar. Whisk in the flour until smooth, then whisk in the oats, pecans, raisins, baking powder, salt, cinnamon and nutmeg.

Sprinkle the top with brown sugar.

Microwave on HIGH for 45 seconds, and then in 15-second bursts until the top looks dry-ish and 
cooked and springs back when pressed with a finger.

My microwave is 1200 watts and it took exactly 60 seconds.  But times will vary in microwave ovens of different powers. So I recommend a conservative approach of microwaving for 45 seconds and then in 15 second bursts until the top looks done.

Let stand at least 5 minutes before eating, as the cake will be quite hot.  A dollop of yogurt is nice on top of it at breakfast. 

 Click here to ask a question or leave a comment


Krispie Chocolate Peanut Butter Balls


So let's see… where were we.... oh yeah, I was about to post these amazing chocolate balls for Valentine's Day when granddaughter Ella made her appearance and I got totally distracted.  From everything. 

She is grandbaby number 6 for me and I’d like to find a way to do this for a living.  Is there anything more wondrous than a newborn baby?  I think not.  I’m still in awe of how perfect she is, and I think I will stop gushing right there because this could very easily get out of hand.

So even though I'm a little late for Valentine's Day with these scrumptious little chocolate balls, it seems entirely appropriate to talk about something sweet and wondrous when that's pretty much what my life has been about this past week or so. 

I made these Chocolate Peanut Butter Balls over the holidays and we couldn’t stop eating them.  I mean, what’s not to love about a peanut butter-filled chocolate ball.  But the thing that makes these a little different from a traditional buckeye (the latin term for a peanut butter filled chocolate ball), is that these are krispie.  Not crunchy.  No, that would be a different thing entirely.  These are krispie inside and thereby far and away even better than you can imagine. 

For those of you who aren’t familiar with buckeyes (not the plant), because I wasn’t before I moved to the Midwest, they are a somewhat traditional confection here named after the buckeye plant because I guess they sort of resemble the nut produced by it. 

And yes, I do see the resemblance.

But these buckeyes are most likely a bit more scrumptious than their namesake and actually fairly easy to assemble.  I apologize for not including any process photos, but I honestly didn’t expect them to be as good as they were, so I didn’t grab the camera until after we’d eaten a fair number of them.

They would have been a lovely thing to make for your loved one(s) on Valentine’s day, but they would be equally as fun at Easter, made in sort of an egg shape instead of balls, or just make them for no reason whatsoever.  Except that you will be very glad you did.  Here’s the recipe…

Krispie Chocolate Peanut Butter Balls

Click here for a printable recipe

I'm not really one for making candy or overly sweet confectionaries, but when a friend gave me this recipe, I just couldn't help myself.  Turns out, they are every bit as good (and maybe better) than I imagined they would be.  The krispie interior makes these incredibly addictive.  Proceed at your own risk...

1 stick butter
2 cups smooth peanut butter
3 1/2 cups powdered sugar
3 cups Rice Krispies cereal
20oz semisweet chocolate 
3 tablespoons coconut oil 

Melt butter and peanut butter in large pan.  

Remove from heat, then add powdered sugar.  Mix well.

Stir in Rice Krispies. 

Refrigerate mixture for about 15-30 minutes. 

Remove from fridge and roll into 1” balls.  Put them back in the fridge. 

In separate bowl, melt chocolate then remove from heat.  Stir in the coconut oil. 

Dip the balls in melted chocolate with a spoon and roll them around until coated. 

Cool onto waxed paper and then store in the fridge.

 Click here to ask a question or leave a comment


Applesauce Cake with Caramel Icing

This one really took me by surprise.  I had no intention of making a cake or an applesauce cake or even dessert, actually.  But as fate would have it, I stumbled upon this cake on the Food52 website and I thought it looked pretty good.  But what was more compelling was the jar of applesauce in the fridge that needed to be used up, so, I thought, OK then, cake it is!

So my intention was to make the cake and forgo the icing as it seemed rather splurg-y.  I would just make the cake in a loaf pan and have it on hand as sort of a snack cake.  But that required some math to try and figure out what size loaf pan would work and baking times and all, and I require a very compelling motivation for doing math on a voluntary basis, so out came the bundt pan.

The cake smelled heavenly while it was baking but my eyes kept wandering down to the part of the recipe that described the icing and at some point my resistance and good sense must have completely crumbled because as the cake was cooling, I found myself stirring brown sugar and cream and butter and vanilla in a little pan and anticipating those beautiful icing drizzles up there and well, by then it was a done deal.  No going back.  

I'm sure I've mentioned this before in numerous posts previously, but I don't have a big sweet tooth.  It's just a little sweet tooth that mostly lies dormant, and I do my best not to disturb its dormant state because some very unpredictable behaviors reside down that path.  But this was just an applesauce cake, right?  No big deal.  So we sliced it up that evening and I felt it happening pretty quickly.  This cake is like culinary subterfuge.  A simple applesauce cake for snacking?  I THINK NOT!!!  No, this cake is crazy good.  Like wake up the sleeping sweet tooth fire breathing beast good.  Like either this cake has got to go or we've got to hide every fork in the kitchen.  I will spare you the unseemly details, but I can tell you that this cake has now been safely parceled out to loved ones and the forks are back in the drawer.

Whew!  So I'm posting this recipe along with a very strongly worded caveat... this cake is dangerously good. It's so moist from the applesauce, but sweet and spicy and don't even get me started on that icing.  Oh my ever lovin' goodness.   

But hey!  This would make a great cake for Hanukkah or that upcoming holiday party or just to have sitting on your kitchen counter, taunting you to pick up that fork and take another bite.  It's just an applesauce cake, right?  Here's the recipe...

Applesauce Cake with Caramel Icing

Click here for a printable recipe

You might find the addition of ground black pepper a little odd in this recipe, but flavor-wise, it doesn't read "black pepper".  I think it mostly contributes to the wonderful spice notes and I would advise you not to leave it out.  I used a chunky applesauce and would advise you to do the same.  Musselman's makes one with small chunks of apple that was just perfect in this.  Homemade would be even better!

Recipe Courtesy Food52 

For the cake:
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
¼ teaspoon finely ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
2 large eggs
1 cup sugar
½ cup dark brown sugar
1 ½ cups unsweetened applesauce (homemade would be awesome)
2/3 cup vegetable oil
1 teaspoon vanilla extract 

For the glaze:
4 tablespoons unsalted butter, cut into chunks
½ cup light or dark brown sugar
1/3 cup heavy cream
¼ teaspoon kosher salt
About ¾ cup confectioner’s sugar, sifted 

Position a rack in the middle of the oven, and preheat the oven to 350°F.

Butter a standard-size (12-cup) Bundt pan (or spray with nonstick cooking spray).

In a medium bowl, combine the flour, baking soda, salt, pepper, and spices, and whisk to mix well. 

In a large mixing bowl or the bowl of a standing mixer, beat the eggs with both sugars until light. Beat in the applesauce, oil, and vanilla until smooth. With the mixer on the lowest speed, add the flour mixture, and beat briefly, just to combine. Use a rubber spatula to fold gently, making sure that all the dry ingredients are incorporated.

Scrape the batter into the prepared pan. Bake for about 45 minutes, until a toothpick inserted in the thickest part of the cake comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and allowing to cool completely.  (The cake should be room temperature before applying the glaze). 

When you’re ready to glaze, set the cooling rack (with the cake on it) on top of a rimmed sheet pan. This will catch drips. 

Put the butter in a medium (2- to 3-quart) saucepan with the brown sugar, cream, and salt, and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then pull the pan off the heat. Leave to cool for a couple of minutes, and then gradually whisk in the confectioner’s sugar until you have a thick but pourable consistency.  Only add as much sugar as you need to make a thick glaze.  If it gets too thick, add a little cream to thin it down.  

Immediately pour the glaze over the cake, evenly covering as much surface area as possible. Let the glaze set before serving the cake. 

Yield: about 10 servings

Click here to ask a question or leave a comment


Foolproof Lemon Meringue Pie


I’ve been going back and forth for the better part of a year as to whether I should actually do a post on lemon meringue pie.  And for the better part of a year I’ve mostly decided against it.  Until recently, when after making one for my Dad’s 91st birthday, I decided it was time to just do it.  I wish the title of the post could be “The perfect lemon meringue pie in only 30 minutes!”  Alas, no, as of this writing, I’ve yet to see or hear of a perfect, from scratch, recipe for lemon meringue pie that’s any shorter than the one our grandmothers used.  But despite this, I think we can all agree that there are few things as exquisitely delicious as a beautifully home-made lemon meringue pie. 

It’s no wonder that most of us have sort of a love-hate relationship with lemon meringue pie…love to eat it; hate to make it.  It seems there should be a support group for that. And I’m here to tell you that the cavalry has arrived!  And our support group looks suspiciously like the good folks over at Cook’s Illustrated.  Fortunately, they’ve provided all of the help and support we need to make a superlatively delicious lemon meringue pie without fear and intimidation.  Well, I suppose the fear and intimidation are up to you, but the pie is spot on and I’m happy to say, very do-able.  The downside?  Time.  You must set aside a bit of time.  The rest is a breeze. 

I’ve been making lemon meringue pies for lots and lots of years, owing mostly to the fact that my Dad’s favorite pie, well his favorite dessert is lemon meringue and I’ve always done my best to make sure he got at least one a year, and possibly more often than that if I was feeling generously masochistic. 

I finally just said enough already, and a couple of years ago I got serious about making a lemon meringue that didn’t scare me half to death and that I could depend on to come out perfectly every time.  And that’s when I gave this recipe from Cook’s Illustrated a try and found the pie of my dreams.  And Dad’s too, I might add. 

So when his birthday rolled around last week and he turned 91 (way to go, Dad!), I felt completely confident and comfortable pulling out this recipe and getting it done.  Which is exactly what I did, and once again, it came out beautifully.  So I think it’s high time we faced our fears and started making ourselves some lemon meringue pies! 

I’m pretty sure that what sets this pie apart from other lemon meringue pies has to be the meringue.  It’s beautifully thick and fluffy and because of the addition of a cornstarch slurry, it doesn’t fall or shrink or shrivel.  It really does come out perfect every time. 

So in an attempt to make our lemon meringue pie assembly a bit more user-friendly, let’s just break it down into 3 parts…the crust, the filling and the meringue.  And I’ll just start by apologizing for not having any process photos.  I really wasn’t thinking that I would do a lemon meringue post but changed my mind after it was done, so I have no photos of it coming together.  My bad. 

Anyway, we’ll start with the crust, (here's my recipe) which I HIGHLY recommend you make a day or two ahead of time.  If you’re buying your crust, you’ll still want to do this because the pie shell must be partially baked first.  As in “blind-baking”, which sounds ominously difficult, but I promise you get to keep your eyes open for this part. 

This not-so-aptly-named process just assures that your crust won’t get soggy and is cooked all the way through and involves lining your pie shell with foil, filling it with dried beans or pie weights and partially cooking it.  Then it must cool before you add the filling, so I just stash it in the fridge until it’s time to make the pie. 

Then there’s the filling, which I think is the easiest part of the deal, takes only minutes to make and is a perfect balance of sweet and lemony goodness. 

Lastly, the dreaded meringue.  This, my friends, is where we usually check out and say no, thank you.  I’ll just put whipped cream on top.  But not today.  No, people, today we will be brave!  We will make meringue!!  And it will be beautiful and it won’t shrink and your culinary street cred will soar and mostly you’ll just marvel at the beauty that you have created.  Oh, and it will taste really good too. 

All of this is because those clever folks at Cook’s Illustrated have provided us a little trick and it’s a simple little mixture of cornstarch and water that you will whip into your egg whites, which will stabilize them and keep them looking beautiful for about 3 months.  OK, no lemon meringue pie would ever sit uneaten that long, but my point is that this meringue will not fall, shrink or collapse.  Whatever calamity has befallen your meringue in the past, it will not happen here.  This works. 

So we know we can make this pie.  And it will be perfect and it will be beautiful, but here’s the bonus… it tastes amazing.  If you love lemon meringue as I do, this is non-negotiable.  It doesn’t matter how good it looks, it’s gotta taste awesome and this one does. 

Alrighty then, people.  Gird your loins, get out your mixers and make some pie.  With meringue!  Here’s the recipe… 

Foolproof Lemon Meringue Pie 

Click here for a printable recipe

Recipe courtesy, Cook's Illustrated

This is undoubtedly the best, most reliable lemon meringue pie I've made.  It turns out perfectly every time, and after you get over the lengthy instructions, you'll see that there's nothing at all tricky about any of it. Each step is quite simple and straightforward.  I totally recommend that you prepare your pie crust one or two days before you make the pie. 


One 9-inch pie shell, store-bought or homemade (here's my recipe)


1½ cups water
1 cup (7 oz) granulated sugar
¼ cup cornstarch (I add just a little more to ensure that the filling holds up)
⅛ tsp salt
6 large egg yolks
1 Tbls grated lemon zest plus ½ cup fresh lemon juice (about 3 lemons)
2 Tbls unsalted butter 


 cup water
1 Tbls cornstarch
4 large egg whites
½ tsp vanilla extract
¼ tsp cream of tartar
½ cup (3½ oz) granulated sugar 


For the Pie Crust:
The crust must be partially baked before assembling the pie, which is called “blind baking”.  You will need a piece of aluminum foil and about 1 lb of dried beans or pie weights.  You can do this 1 or 2 days before you plan on making the pie. Here's how it's done...

Preheat oven to 450 degrees and adjust the oven rack to the lower third of the oven.

1.  Roll your pie crust out and place it in a 9-inch pie pan, leaving about ½-inch overhang.  Fold the overhang under along the edge of the pie pan and the crimp or flute as desired. 

2.  Place the pie in the refrigerator for 30 to 60 minutes to chill, which will help the crust to keep its shape in the oven. 

2.  Line the chilled pie crust with a piece of aluminum foil, folding the edges as needed to fit just under the outside edge of the crust.  Fill the pie with dried beans or pie weights and place it in the oven.  Bake for 15 minutes.  Reduce the oven temp to 350 degrees. 

3.  Remove the pie from the oven and carefully remove the foil and very hot beans to a pan or bowl to cool.  Use a fork to gently prick the bottom of the crust, which will ensure that the crust will not rise or form bubbles in the oven.  Return the pie to the oven and continue baking for another 10 minutes or so.  The crust should be lightly golden brown.

4.  Place the pie pan on a rack to cool completely and then refrigerate until you are ready to assemble the pie.  I place my pie shell in an extra large Ziploc bag to protect it in the refrigerator. 

When you are ready to assemble the pie… 

Adjust oven rack to middle position and preheat oven to 325°F. 

For the Filling: 

Bring water, sugar, cornstarch, and salt to a simmer in large saucepan, whisking occasionally at first and then as it thickens, stir it constantly. When mixture starts to turn translucent, whisk in egg yolks, two at a time. Whisk in lemon zest and juice and butter. Return mixture to brief simmer, then remove from heat. Lay sheet of plastic wrap directly on surface of filling to keep warm and prevent skin from forming. (I just put a lid on my pan) 

For the Meringue: 

Bring water and cornstarch to simmer in small saucepan and cook, whisking occasionally, until thickened and translucent, 1 to 2 minutes. Remove from heat and let cool slightly. 

Using stand mixer fitted with whisk, whip egg whites, vanilla and cream of tartar on med-low speed until foamy, about 1 minute. Increase speed to med-high and beat in sugar mixture, 1 tablespoon at a time, until incorporated and mixture forms soft, billowy mounds. Add cornstarch mixture, 1 tablespoon at a time; continue to beat to glossy, stiff peaks, 2 to 3 minutes. 

Meanwhile, remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot). 

Pour still-warmed filling into the pre-baked pie crust. Using a rubber spatula, immediately distribute meringue evenly around the edge and then the center of pie, attaching meringue to pie crust to prevent shrinking. Using back of spoon, create attractive swirls and peaks in meringue. Bake until meringue is light golden brown, about 20 minutes. 

Place the pie on a wire rack to cool for at least 3 hours, but longer is better to ensure that the filling has ample time to set up.  

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