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Meringue Berry Pie |
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Serves: 6
Print this Recipe
For a refreshing, fruity dessert, nothing beats this tempting pie. Fresh berries and a sweet raspberry sauce over ice cream in a meringue crust make each slice absolutely irresistible.
Page Alexander
Baldwin City, Kansas
1/2 cup sugar, divided
1/4 cup slivered almonds, toasted and ground
2 tablespoons cornstarch
2 egg whites
1/8 teaspoon cream of tartar
SAUCE AND TOPPING:
1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
1 pint fresh or frozen raspberries
1 quart vanilla ice cream
2 cups fresh mixed berries
In a small bowl, combine 1/4 cup sugar, almonds and cornstarch; mix well. In a small mixing bowl, beat egg whites at high speed until foamy. Add cream or tartar; continue beating until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form. Fold in almond mixture. Spread over the bottom and sides of greased 9-in. pie plate. Bake at 275° for 1 to 1-1/2 hours or until light golden brown. Turn off oven; do not open door. Let cool in oven for 1 hour. Remove from oven and cool completely. Meanwhile for sauce, combine sugar and cornstarch in a medium saucepan. Gradually stir in water; mix until smooth. Add raspberries; bring to a boil over medium heat, stirring constantly. Boil 1 minute or until thickened; set aside. Cool. To serve, scoop ice cream onto meringue; top with mixed berries and sauce. Serve immediately. Store leftovers in the freezer.
© Copyright Reiman Publications, 1993-1997
Meringue Berry Pie comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!
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