Meringue Berry Pie
Taste of Home
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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.