Print Options

Back to Gooseberry Meringue Pie >

Include these items:

Taste of Home Logo

Gooseberry Meringue Pie

 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 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

2 of 2

Gooseberry Meringue Pie (continued)

Nutritional 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.