Meringue that Will Not Bead or Weep

Step 1: Preheat oven to 425 degrees. Pie shell should already be baked using a crust guard and cooled.

Step 2: If you have a Kitchenaid mixer, use wire beater. Beat egg whites, water and baking powder stiff peaks form. Test with a fork, if the fork stands up in the egg whites, they are stiff enough.

Step 3: Pour sugar in a slow stream with mixer at lowest setting, then whip again til stiff.

Step 4: Spread onto pie, making sure crust is completely covered and sealed at pastry edge to prevent weeping. Be careful not to pile so much on that your pie keeper won't close. You can always bake the extra meringue in a small Pyrex bowl along with the pie.

Step 5: Bake pie for 5-7 minutes, or until meringue turns golden. Cool on wire rack. Refrigerate.