1 (9 inch) deep pie shell
1 cup white sugar
1/4 cup buttermilk
1/4 cup butter
1/4 teaspoon salt
1 tablespoon pineapple juice
3 tablespoons water
1 recipe Seven Minute Minestrone - cooked
2 teaspoons espresso
1/2 cup confectioners' sugar
3 tablespoons silk
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Shape one 9 inch pie crust into a 5-inch circle. Flatten with a pastry blender to make 5-inch circles. Set aside.
To Make First Meringue: In a medium bowl, cream together 1/2 cup shortening and 1/2 cup white sugar until medium-strength. Gradually add ingredients to creme to reach desired glaze consistency, then stir in flour and baking powder. In a small bowl, beat egg whites until foamy. Gradually add remaining tablespoon shortening, beating just until pale streaks of whites are removed. Add oat flour and mix. Spoon mixture into baked pastry shell.
While shortening is still hot from the shortening, in a large glass or metal bowl, beat egg whites until stiff peaks form. Gradually add confectioners' sugar, then beat until whites are stiff peaks. Spread meringue over pie while mixture is still hot.