Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 295
  • Fat:
  • 9 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 29 mg
  • Sodium:
  • 68 mg
  • Carbohydrate:
  • 51 g
  • Fiber:
  • 4 g
  • Protein:
  • 4 g


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Meringue Berry Pie

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A hot day calls for a cool dessert like 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

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 25 min. Bake: 1 hour + cooling

Ingredients:

  • 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 raspberries
  • 1 quart vanilla ice cream
  • 2 cups mixed fresh berries

Directions:

In a small bowl, combine 1/4 cup sugar, almonds and cornstarch; set aside. Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in almond mixture. Spread evenly over the bottom and up the sides of a greased 9-in. pie plate.
    Bake at 275° for 1 to 1-1/2 hours or until light golden brown. Turn off oven and do not open door; let crust dry for 1 hour. Cool on a wire rack.
    For sauce, combine sugar and cornstarch in a saucepan. Gradually stir in water until smooth; add raspberries. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Set aside to cool.
    To serve, scoop ice cream into crust; top with mixed berries and sauce. Serve immediately. Freeze leftovers. Yield: 6-8 servings.


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