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Meringue Berry Pie

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

6-8 ServingsPrep: 25 min. Bake: 1 hour + cooling

Ingredients

MERINGUE:
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

For meringue, in a small bowl, combine 1/4 cup sugar, almonds and
cornstarch; set aside. In a large bowl, beat egg whites and cream of
tartar on medium speed until soft peaks form. Gradually beat in
remaining sugar, 1 tablespoon at a time, on high until stiff peaks
form. 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 oven off; leave meringues in oven for 1 hour. Cool on a wire
rack.

2 of 2

Meringue Berry Pie (continued)

Directions (continued)

For sauce, combine sugar and cornstarch in a large 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.
Scoop ice cream into crust; top with mixed berries and sauce. Freeze
leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 295 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 68 mg sodium, 51 g carbohydrate, 4 g fiber, 4 g protein.