12 of Grandma’s Best Meringue Pies

For lemon lovers everywhere, this wonderful pie with a little tang beats lemon meringue every time, no contest. Compliments roll in whenever I serve it. —Ellen Riley, Murfreesboro, Tennessee

Your holiday crowd will be blown away when they see this pie with towering meringue on top. Let it sit in your refrigerator for at least four hours for best results. —Marcia Whitney, Gainesville, Florida

After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. —Barbara Hahn, Park Hills, Missouri

My four sons clamor for the peanut butter pie. My mom found the recipe from a farmwife magazine in the 1960s, and now I’m teaching our sons’ wives to make it. —Judy Hernke, Mundelein, Illinois

My husband’s grandmother was a great cook but didn’t always share her secrets, so we are fortunate to have her recipe for rhubarb cream pie. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa

My good friend sent me this recipe and when I made it, it was every bit as delicious as she said! I love making it for Thanksgiving.—Anne Powers, Munford, Alabama

There’s a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. —Barbara Soliday, Winter Haven, Florida

This cute coconut pie has a fluffy meringue filling that bakes to beautiful, tall peaks and is sprinkled with toasted coconut flakes. —Lois Bayliff, Findlay, Ohio

This is the one and only lemon meringue pie recipe you’ll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri

Why limit a great dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! —Barbara Carlucci, Orange Park, Florida

This delicious pie showcases gingerbread flavor in the meringue instead of the crust. Baking it on the bottom rack gets the crust nice and crisp without par-baking it. —Shannon Roum, Food Stylist, Taste of Home

Lemonade concentrate and lemon juice give this special pie an excellent citrus flavor. I also like to add some lemon zest on top of the meringue. —Kay Seiler, Grennville, Ohio