Meringue Berry Pie

Directions

In a small bowl, combine ¼ cup sugar, almonds and cornstarch; mix well.

In a small mixing bowl, beat egg whites at high speed until foamy.

Add cream of 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 a greased 9-in pie plate.

Bake at 275 for 1 to 1½ 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.