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Cherry Meringue Pie

 Cherry Meringue Pie
My mother always made cherry pie with a meringue topping— and I think her mother did, too. It's a nice way to finish off a holiday dinner or everyday meal.
6-8 ServingsPrep: 15 min. Bake: 15 min. + chilling


  • 1 can (21 ounces) cherry pie filling
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1 pastry shell (9 inches), baked
  • 1/4 cup chopped walnuts


  • In a small saucepan, heat pie filling on low. Meanwhile, in a large
  • bowl, beat egg whites and cream of tartar on medium speed until soft
  • peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high
  • until stiff glossy peaks form.
  • Remove pie filling from the heat; stir in extract. Pour into pastry
  • shell. Spread meringue over hot filling, sealing edges to crust.
  • Sprinkle with walnuts.
  • Bake at 350° for 15 minutes or until meringue is golden brown.
  • Cool on a wire rack for 1 hour. Chill for at least 3 hours before
  • serving. Refrigerate leftovers. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 258 calories, 9 g fat (3 g saturated fat), 5 mg cholesterol, 134 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.