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Meringue Berry Pie

 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.
Nutritional 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.
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