Raspberry Paradise Pie
Yield
servingsPrep
35 minCook
25 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| ¼ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
rolled oats
quick cook |
|
| ½ | cup |
walnuts
chopped |
|
| ½ | teaspoon |
vanilla extract
|
|
| 10 | ounces |
raspberries
frozen, thawed |
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | x |
whipped cream
|
*
|
| 1 | x |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg whites
|
*
|
| 1.3 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cream of tartar
|
|
| 237 | ml |
sugar
|
|
| 177 | ml |
rolled oats
quick cook |
|
| 118 | ml |
walnuts
chopped |
|
| 2.5 | ml |
vanilla extract
|
|
| 289 | ml/g |
raspberries
frozen, thawed |
|
| 15 | ml |
cornstarch
|
|
| 1 | x |
whipped cream
|
*
|
| 1 | x |
coconut
shredded |
*
|
Directions
Beat egg whites with baking powder, salt and cream of tartar until nearly stiff.
Add sugar, gradually, beating until very stiff, but not dry.
Combine oats and walnuts and blend into egg whites mix.
Fold in vanilla.
Spoon into 9 inch pie plate, making the meringue thick around the edges, leaving a depression in the center for filling.
Bake at 325℉ (160℃)F for 25 minutes, or until lightly browned.
Cool. Drain raspberries and place juice in small saucepan.
Carefully blend in cornstarch and cook over medium heat until juice is thickened.
Cool slightly and then blend into berries.
Spoon into cooled meringue shell.
Cover with whipped cream and garnish with coconut.
Refrigerate several hours before serving.
