Meringue Berry Pie
Yield
servingsPrep
60 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
divided |
|
| ¼ | cup |
almonds
slivered, toasted and ground |
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | each |
egg whites
|
*
|
| ⅛ | teaspoon |
cream of tartar
|
|
| Sauce and topping | |||
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| ⅓ | cup |
water
|
|
| 1 | pint |
raspberries
fresh or frozen |
*
|
| 1 | quart |
vanilla ice cream
|
*
|
| 2 | cups |
berries
fresh mixed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
divided |
|
| 59 | ml |
almonds
slivered, toasted and ground |
|
| 3E+1 | ml |
cornstarch
|
|
| 2 | each |
egg whites
|
*
|
| 0.6 | ml |
cream of tartar
|
|
| Sauce and topping | |||
| 118 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 79 | ml |
water
|
|
| 473 | ml |
raspberries
fresh or frozen |
*
|
| 0.9 | l |
vanilla ice cream
|
*
|
| 473 | ml |
berries
fresh mixed |
*
|
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.
