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Gooseberry Meringue Pie
This pie has a creamy filling dotted with tangy gooseberries. It's a dessert that draws compliments every time I serve it.—Mary Hand, Cleveland, Missouri
6-8 Servings
Prep/Total Time: 30 min.
Ingredients
2 cups canned, fresh
or
frozen gooseberries
2 tablespoons water
1-1/2 cups sugar,
divided
3 tablespoons cornstarch
1 cup milk
2 eggs,
separated
1 pastry shell (9 inches), baked
Directions
In a covered saucepan over medium heat, cook gooseberries and water
for 3-4 minutes or until tender. Stir in 3/4 cup sugar; set aside.
In another saucepan, combine 1/2 cup sugar and cornstarch. Gradually
add milk until smooth; bring to a boil. Cook and stir over
medium-high heat until thickened. Reduce heat; cook and stir 2
minutes longer. Remove from the heat.
In a bowl, beat egg yolks. Gradually whisk a small amount of hot
filling into yolks; return all to the pan. Bring to a gentle boil;
cook and stir for 2 minutes. Remove from the heat; stir in
gooseberry mixture. Pour into pastry shell.
In a small bowl, beat egg whites until soft peaks form. Gradually add
remaining sugar, beating on high until stiff peaks form. Spread
evenly over hot filling, sealing meringue to crust. Bake at 350°
for 10-15 minutes or until golden. Store leftovers in the
refrigerator. Yield: 6-8 servings.
© Taste of Home 2013
2 of 2
Gooseberry Meringue Pie
(continued)
Nutrition Facts:
1 serving (1 piece) equals 360 calories, 9 g fat (4 g saturated fat), 62 mg cholesterol, 133 mg sodium, 67 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013