- Kat Robinson
- RICH: Five inches wide and full of custard
What makes a meringue pie greater? After sampling so many versions of chocolate, lemon and coconut meringue pies, I’ve come to expect a light and eggy foam with little sweetness, a huge contrast to the custard below. It’s always a great difference from cream pies with their whipped topping peaks and overwhelming sweetness.
Xandra Sharpe has managed to merge the toasted topped nature of a meringue pie with a creamy, almost whipped creamy foam on top of a little pie that’s going to steal your soul. It’s a fistful of pie crust, custard and white fluff that you will find yourself returning to again and again.
Several people have pointed out Gimme Some Sugar to me, a little bake shop in a little strip of shops south of Greenbrier. I just had to stop in.