This recipe can make a pie or a tart, it just depends how you want to present it! I’ve made it both ways. The tart is a bit more elegant presentation, if that’s important for your occasion. I feel like you also might get more servings from a tart than a pie, but maybe that’s just how I slice it! An all-time favorite in my house!
You can top it with meringue, whipped cream, or nothing at all! The meringue recipe I use is has a couple more steps than most, but it turns out so fluffy and marshmallow-y, the extra step of making the cornstarch mixture is SO WORTH IT! It doesn’t deflate or weep, even if refrigerated. If this is more work than you want, just whip your egg whites for a minute until foamy, then slowly add the sugar and continue to whip just until you see stiff peaks. Feel free either way to toast it in a 350F oven for 10-15 minutes or until browned as you like, or serve as is! Also wonderful without any topping for sure!
Note: Raw or undercooked eggs can increase your risk of foodborne illness. You should be aware of those risks, especially to those with lowered immunity.